Masiero Verdugo

Giulia Masiero leads the program in Veneto, working across vineyards planted between 1940 and 2009. The portfolio moves through skin contact and spontaneous fermentation in wood, concrete, and steel. Verdugo arrives after 20 days on skins and two years in barrel and bottle. Moki, from vines planted in 1990, sees three days of maceration in concrete without added sulfites or fining. Urban, from 1940 plantings, spends 30 to 40 days in contact before cement tank maturation. Lazaro Garganega rests three months on skins in concrete, then marble. Ciàno Pinot Nero and Giusto Tai Rosso both move through open wooden vessels and oak aging. Mazero ferments in steel and acacia, staying on lees for at least two years. Biodynamic viticulture underpins the work. Food is served at the winery.