The estate is situated at Gambellara in the foothills of Soave in the Veneto and was founded by Angiolino Maule in the late 1980's. He grows mainly Garganega grapes with a little Trebbiano from vines grown in volcanic soil. The estate covers about 9 hectares and everything is strictly biodynamic. Consequently Angiolino has created a living soil and ecosystem that reinforce the health of his vines and increases their resistance to any form of malady. Furthermore, he believes that the work in the cellar must also be consistent with the work in the vines and should involve no additives that compromise the natural fruit material. This includes no added sulphur. The Masieri bianco is mainly Garganega with a splash of Trebbiano and is vinified in stainless steel with no skin contact.
A light straw yellow in in the glass with green flashes. On the nose, delicate notes of lemons and limes, almonds and hawthorn flower. On the palate, dry, almost tart yet full-bodied leading to a distinctly nutty finish. Dangerously drinkable! Try with Baccala Mantecato (salt cod mixed with cream), simply fried shrimp served with olive oil and lemon juice or Pollastra in Squaquaci (slow roasted chicken served with wild mushrooms and tomato sauce).