Breganze Maschio 1976
The 1976 Breganze from producer Maschio is a red wine crafted in the Veneto region of northeastern Italy. Bottled by Casa Vinicola Maschio S.p.A., this Denominazione di Origine Controllata (DOC) wine is made from Pinot Nero, the Italian name for Pinot Noir. While this grape is typically found in areas such as Alto Adige, Lombardy, and Oltrepò Pavese, here it is cultivated in the specific terroir of the Vicenza province.
Veneto is one of Italy's most productive wine regions, stretching from the Alps to the Adriatic Sea, and is home to a wide variety of world-renowned appellations. Within this expansive region lies the Breganze DOC, situated at the foot of the volcanic Breganze hills and the Asiago ridge. Breganze, which historically served as an important wine trading town, was officially granted its DOC status in 1969.
The climate in Breganze is shaped by alpine breezes from the north and mild influences from the Adriatic Sea. This combination creates significant diurnal temperature variations and allows for a long ripening season. The local vineyards are planted on soils primarily composed of volcanic basalt and tuff, along with morainic gravel and limestone, contributing to the distinct characteristics of the area's agricultural output.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Veneto
Veneto in north-eastern Italy is one of the country's most productive wine regions and home to world-famous wines. Here are made the fresh, sparkling Prosecco, the light white wines of Soave and, above all, Valpolicella. The area's signature is Amarone, a powerful red wine made from dried Corvina grapes. From the Alps to the Adriatic, the wines range from elegant sparkling to deep, concentrated reds.
When this wine was made, the world looked very different. Here are some of the stories that unfolded as this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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