The harvest time is determined by tasting the grapes in the vineyard. Only when fragrance and saltiness are combined with ripe and sweet sensations are the grapes harvested manually in small containers.
Thanks to the slow fermentation, the wine begins its long journey in the cellar: an extremely rational and artisanal path in which every step is carefully checked. The wine rests on its lees for at least 24 months, partly in steel and partly in small French oak barrels. MASO FRANCH can only be sold after several months in the bottle.
Maso Franch has a light golden color with strong green reflections. Fine minerality on the nose, citrus scents, impressions of flint and slightly smoky notes that complete the taste,
well structured on the palate with great depth, large and dense with a clear salty component that caresses the palate. Storage potential for more than 10 years!
