La vendemmia 2017 di Masottina, con la raccolta delle uve Glera nella microzona de Le Rive di Ogliano, raggiunge il proprio climax.

It is in the cooler days at the beginning of September that Masottina's harvest reaches its peak with the picking of Glera, the grape used to make the company's best sparkling wines.

Who knows if Epifanio Dal Bianco, when he first created what would soon become a shining example of the winemaking excellence of the Conegliano Valdobbiadene area, could have imagined that, sixty years later, his children and grandchildren would follow in his footsteps and bring the company to international recognition.

A harvest, that which gives life to the estate's two proseccosContrada Granda” and “Le Rive di Ogliano”, which is all the more special because it takes place in that particular micro-zone known as Le Rive, a unique area within Italy's wine production landscape, renowned for its exceptional paedo-climatic qualities since the Middle Ages.

Here, in the purest heart of the “Prosecco trail”, are inscribed the origins of Masottina's, and of the Dal Bianco family's, history – a dream that has sustained three generations and is far from being over,

as demonstrated by the excellent vintage predicted from this year's harvest, the product of an exacting and careful approach to winemaking that the true wine-lover can easily recognize. It is no easy matter.

Vine growing and harvesting here, in a landscape that is challenging to farm as much as it is stunning to look at, requires uncommon passion and commitment, the performance of timeless gestures, a patient attitude that couldn't be further from the frenzied rhythms of modern day life. For this reason, when one hears about Masottina's winemaking art, what one is really listening to is the history behind wines that are, literally,“hand-made”, vintage after vintage, bottle after bottle, all the way down to the glass that, in that particular moment, the listener is holding in his or her hands. It could be a “Contrada Granda” or a “Le Rive di Ogliano”, or maybe a glass of “Rizzardo” or “Montesco”, the other two fine examples – made from white and red skinned varieties respectively – of an oenological mastery which will keep on making a name for itself for a very long time