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.

2007 began with a very mild winter, with less rainfall than usual. As a result, bud break occurred about
10 days early. Spring was mild too, with rains coming just when they were required, which allowed excellent vegetative growth and led the vines to flower early. June rains, which occurred throughout Tuscany,
accompanied the development of the grapes. Summer finally started with a July, which was hot and dry,
followed by an August which was cooler, with classic mid-month thunderstorms that slowed the ripening
of the grapes, bringing the projected harvest date in line with the average. A perfect September with
brilliant sun, mild temperatures, and little rain permitted a perfectly slow, steady ripening of the grapes,
concentrating polyphenols and aromatic compounds, without leading to any over-ripeness. The grapes
were picked between 3rd and 15th September on four different occasions.

TASTING NOTES: The hallmark of Masseto is its power and impressive tannic structure. The 2007
vintage displays, in addition, an overwhelming elegance and complex wealth of aromatics, boasting impressions of perfectly ripe red and dark berry fruit, along with balsamic notes of wild herbs, smooth
spices, and cocoa. The mouthfeel is dense, rich, intense, with glossy, silk-smooth tannins. A very long,
leisurely finish reveals a good vein of acidity and concludes clean and fresh


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.