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.

2017 will be remembered as one of the hottest and driest vintages in recent history. Due to an unusually
mild winter with temperatures 3°C above average, budbreak occurred two weeks earlier than usual. Apart
from a brief period of cold weather towards the end of April, the entire growing season was dominated
by warm and dry weather, leading to a reduced development of the canopy. Flowering and fruit set went
well, but due to the lack of water cluster and berry sizes stayed small. July and August stayed hot and virtually
without rain, but fortunately with sufficiently cool nights to allow the vines to recover from the heat
and continue to ripen the fruit without shutting down, maintaining excellent levels of acidity in the grapes.
Harvest started early and was the fastest ever, only three days of picking between the 24th and 30th August.
Given the particular conditions, the grapes were picked rather by vine age than by single vineyard, yielding
only four different lots.
TASTING NOTES: Masseto 2017 is certainly a child of its vintage, that has managed to encapsulate all
the ripeness and concentration of a particularly sunny and dry vintage.
The colour is almost black, the nose reveals a rich and ripe expression of concentrated black fruit, with
hints of spices and liquorice. On the palate the wine manages to combine great intensity and ripeness of
fruit with a remarkable sense of balance and freshness. The tannins are densely knit, the texture velvety,
the finish shows lingering fruitiness and a vibrant acidity giving a final touch of freshness. Although it
comes from one of the warmest vintages, 2017 can be considered a very typical Masseto in its unmistakeable combination
of richness and elegance.

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.