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.


2012 was a dry growing year, like 2011, with the scarcity of water already evident during a cold, dry winter. At budbreak, which occurred normally, a water deficit of some 100mm, compared to the multi-year
average, was already evident. A mild, sunny spring brought excellent vine growth, with a rapid, consistent
flowering. July and August were hot and almost rain-free, prompting fears of arrested ripening due to lack
of water. In spite of this, veraison was normal and satisfactory under optimal conditions. A few spells of
rain between the end of August and beginning of September gave final momentum to the ripening, and
the fruit achieved a fine overall ripeness, with optimal levels of aromatics and polyphenols. The harvest
took place between 29th August and 17th September.

TASTING NOTES: Masseto 2012 benefited from another particularly dry, sunny year which, thanks to
the rains prior to the harvest, created perfect conditions for the ripening of the Merlot, without excessive
heat or dryness and enhanced by the exceptional terroir of the Masseto vineyard. This vintage combines
the principal characteristics of a great Masseto: rich and generous but also very fresh and with a firm
structure in a wine of great intensity and complexity. Intense in colour, the olfactory impact develops
classic notes of red and black fruit, chocolate and liquorice, subtly enhanced by notes of toasted wood.
The palate shows well-rounded and full, with a thick, dense tannic texture that boasts rich fruit and spice
notes. The finish is prolonged with a lively and vibrant acid vein that closes on a note of intense freshness.

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.