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.

2016
A common scenario in recent years, the winter of 2016 was characterized by abnormally warm weather
with heavy rainfall in February. Budbreak took place on time in the last week of March.
The abundance of water in the soil and the warm weather in April led to quick and normal vegetative
vine growth. Towards May temperatures returned to normal, slowing the growth down slightly, bringing
about the flowering which took place in the last week of May with dry sunny weather, perfect for a good
fruit-set. The summer temperatures were in the norm with very little rain, favouring a notable water stress
towards the end of ripening. The usual mid-August storms were also absent, maintaining a state of hydric
stress through the first part of the harvest. Luckily temperatures significantly cooled off at night, allowing
the vines to recover from the daytime temperatures. Ripening went on steadily building up excellent
phenolic potential and a balanced sugar/acidity ratio. Harvest started early on the 24th August with the
younger vines. In September a few rain showers arrived, providing enough water in the soil to prevent the
vines from shutting down. This allowed us to complete harvest under virtually perfect conditions. The
older vines of ‘Masseto centrale’ took great advantage from this situation and continued their ripening
until the third week of September. The last plots were picked on the 20th September.

TASTING NOTES: 2016 represents a textbook vintage for Masseto, with a typical coastal Tuscan climate that saw a dry and sunny growing season, abundant sunshine with just enough rain to allow perfect ripening. Particularly intense and young in colour, followed by a nose in which ripe and intense dark fruit blends
with subtle notes of cocoa and spices. On the palate it develops a rich and dense frame of ripe and caressing
tannins balanced by luscious and vibrant fruit and a vivid acidity that keeps the long finish clean and vibrant.

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.