Not just any Garganega, but that of Natural Winemaker Angiolino Maule
from the hills of Sorio Gambellara in the Veneto.
It was a hot ass August day, but with a refreshing breeze in The City and I found myself lugging a bottle of Angiolino Maule ''Masieri'' to the beach. We settled west of the Rockaways, to the speak easy of New York beaches, Fort Tilden.
Masieri is a second wine produced from natural winemaker Angiolino Maule's vineyards for the epic ''Pico'' and ''Sassaia'' bottlings. Masieri, which is mainly Garganega includes a little Trebbiano as well. As the single vineyard Pico (100% Garganega) see's 1-2 days on the skins and some large format oak ageing, the Masieri is fermented without the skins and finished in stainless steel. A fresher simplified version that is a great beach wine and a steal at around $14 (Although the Pico is worth every extra penny at around $21). Although there is no skin contact, there is a sense of that beautiful fat fruit characteristic, some salty peach, luscious stone fruit and incredible minerality.