MASSETO
To open a bottle, is to unleash a liquid kaleidoscope. A rare combination of sumptuous opulence and polished elegance.
As a tribute to its rugged force, its softness, and the debt it owes to the soil from which it rises, Masseto was named
after the rock-hard clusters of blue clay called ‘massi’ that form on the vineyard’s surface.

1999
Winter was slightly colder than in 1998, with budbreak delayed until around late March. During spring
temperatures and rains were within the norm, with flowering and growth similar to the previous year.
Flowering took place at the end of May. The excellent climate during late spring resulted in a better-thanaverage fruit set. A hot summer without rain led to veraison one week earlier than in previous vintages,
with very consistent fruit. Harvest started during the second week of September and lasted 7 days under
ideal weather conditions.

TASTING NOTES: Third in a triptych of iconic vintages, Masseto 1999 is another great wine that,
like the 1998, is following a parabola of very slow evolution. A wine of concentration, smoothness, and
power. It seemed, for many years, monolithic and closed. Today, however, it seems to have awakened, and
the once-impetuous tannins have mellowed, making way for a broad, expansive silky weave. The aromatic complexity of a mature wine is slowly building, displaying those sensuous fragrances classic to warm
vintages, with dark chocolate, black liquorice, and candied violets. In conclusion, it is a wine that could
still have some surprises in store for us and emerge as one of the great Masseto. Patience however will be
required, since it is still very young and has much life ahead.

VINIFICATION AND AGEING
The bunches, hand harvested in 15kg crates, were selected by hand on a double sorting table before and after destemming
and then subjected to soft crushing. Fermentation took place in concrete tanks, small portions of vineyards in barrel at
temperatures between 25 and 30°C. Maceration times ranged from 21 to 28 days. Malolacticfermentation began in 100% new oak
barrique barrels, while keeping the various lots separate for the first 12
months of ripening.
Subsequently, the wine was blended and reintroduced once again into the barrels for another year, for a total of 24 months.
As usual, Masseto is given another 12 months in bottle before being released on the market.