Deep ruby with purple tint. Lightly herbaceous nose with notes of flowers and red fruits. Evident hints of cranberry, blackcurrant and notes of licorice. On the palate it has a tannic structure, dry and bodied. The flavour is full of character and reminds the type of soil where it comes from, hence the name Sassirossi, “red gravels”.
“grassy and flowery notes and red berries of the undergrowth, and scents of currants and blueberries and a hint of liquorice… dry and full bodied, the palate. appreciates the tannic structure”.
92 POINTS JAMES SUCKLING
89 POINTS VINOUS
The Gallo family has been making wine in Isonzo for over 60 years. In the 1970s, Silvano Gallo focused the estate on quality, introducing stainless steel tanks for fermentation, temperature control to preserve fruit character, and minimal handling of the wines to express terroir. Silvanos sons, Fabrizio and Marco, have now taken over after graduating from the school of Enology in Udine. Now with four generations of winemakers, the family is bringing modern ideas to winemaking combined with a hands on approach with great passion and respect for the environment the 28 hectares of vineyard is recognised amongst the top producers of the region. These unique wines are recognised for their elegance and authenticity, especially the 100% varietal wines which are rarely seen in this region.
The agricultural practices adopted by Masùt da Rive are deeply orientated to sustainability, with a focus on agricultural ethics.
In Masùt da Rive vineyards, the only weed control technique used is the mechanical under-vine weeding (without glyphosate). This method is important to reduce the competition between weeds and vines, in sourcing water and nutrients from the soil. As far as energy is concerned, they rely on renewable energy par excellence, the sun: covers all of their energy needs.
Respecting the natural cycle of the grapevine is the guiding principle that drives their work. Nature is not betrayed in the winery and tradition is revered. They are working towards acquiring their Casa Clima certification that looks at the energy efficiency of the buildings they work in and ensures they are a sustainable winery as a whole.
Pairing Suggestions: It goes well with different kind of recipe: from hearty first course dishes to fish, red meat, lamb, games and mildly aged cheeses.
Maturation: After the malolactic fermentation, it ages in French oak barriques for twelve months.
