2016 Maso Grener Vigna Tratta Chardonnay Review And Tasting Notes
The 2016 Maso Grener Vigna Tratta Chardonnay is a bomb of finesse, fruit and Dolomites. One of those white wines that you uncork, smell in a trance, and then fall in love with the first sip.
It is not the classic Chardonnay all butter and muscles. This one has muscles, but they have been carved in the Trentino Dolomites. Thanks to skilled peasant hands, the salt of the mountains has been distilled into this bottle. And then the rest is done by a noble grape such as Chardonnay, which knows how to adapt to any terrain and altitude.
How it is produced
The Vigna Tratta cru is one of the oldest and most precious of Maso Grener, has an altitude of 350 meters and excellent southwest exposure. The vines have an average age of 45 years. Organic regime, clean work in the vineyard and the cellar without forcing: manual harvest, soft pressing, spontaneous fermentation in steel with temperature control by cold water. Refinement always in steel on the fine lees for 6 months.
The wine is excellent, splendid, sunny, sharp, and full of juice, but never chubby. It’s all about the explosive fruit, aromatic herbs, and a crazy mineral charge.
The bouquet is precise, dominated by peaches, ginger, magnolia, hazelnuts, and honey. Bergamot and rocks are the side dish. The tone is elegant, intense as incisiveness, but always declined with finesse.
It is sharp and direct on the palate, has good depth, lots of salt, and a finish where flowers, beeswax, and lemons meet happily. The evolved notes begin to be felt. It has a certain ethereal charm where the minerality finds complexity and fullness. Amazing drinkability. It has already got a discreet balance, but with this phrasing between salt and citrus, it can age peacefully, working on the stratification of flavors.
12 euros: spectacular price.
Ceviche, pizza with scamorza and zucchini, parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara.