By Andrea Fasolo – abstract and translation by Egle Capilupi
Andrea is a student in Agrarian Sciences at the University of Padova and has been working as a trainee at the Albino Armani winery during the Harvest .
“The Harvest has nearly come to its end and I’ve had a great experience at Maso Michei.
The production was very low, never above 700/800 grams per vine. The pressing of the muller grapes and their maceration, were made during the fresh nights at 823 m asl, to extract their aromas and were really satisfying.
The Spumante base wine of Pinot Noir and Chardonnay is also surprising with its evolving great acidity and mature bouquet.
A small selection of Pinot Noir grapes was vinified in red . The vinification of 5 hectoliters was made in open tonneaux with manual punching down the cup for several times a day.
Maturation will take time but the wine has a promising evolution.”