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.

2003
The 2003 growing season was characterised by high temperatures, well above seasonal average, and by scarce
rainfall - only 14mm from the end of April through early September. The generous rains of the preceding
season, however, had adequately supplied the deep soils with sufficient water reserves to arrive through the
summer of 2003. This meant that the harsh conditions of the summer months had less impact on the vines,
but it did have the effect of highlighting the differences in the various sections of the Masseto vineyard.
Due to the hot conditions, the upper part of the Masseto vineyard (‘Masseto Alto’) was in fact picked on
25th August, while the clayey soils situated in the heart of the vineyard, (‘Masseto Centrale’), were able
to remain relatively cool and this contributed to optimal ripeness, which was reached on 18th September.

TASTING NOTES: In a vintage that pushed Merlot to its limit, the blue clay supplied just about enough
freshness and moisture to allow to produce a textbook Masseto, showing the ripe and exotic character of the
vintage but avoiding any heaviness or harshness. The wine is evolving nicely and can be drunk from now on.

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.