MASSETINO
A ‘second vin’ born after the selection made for Masseto, which shares the same pedigree as its sibling.
First vintage produced: 2017. Market release: in October 2019. Extremely limited production.

Since the birth of Masseto, an extremely strict selection of the grapes has always been carried out in order to guarantee the highest possible quality. In 2017 some of the wines of some recently replanted Merlot and Cabernet Franc parcels, delimited now by a majestic dry-stone wall,
were considered for Masseto. While some parcels had not yet developed enough character to be included in Masseto itself, others showed sufficient promise and personality to warrant consideration, along with other
components not utilized in the master-blend, for the creation of a second vin – Massetino.

The inaugural vintage of Massetino was 2017, released in 2019, precisely 30 years after the first vintage of Masseto.
The Masseto winery, designed by the Italian Architects Zito & Mori, was finished and inaugurated during that same year. The birth of the second wine and the opening of the Masseto winery was a seminal moment in Masseto’s
history and the consecration of Masseto as an Estate.
Massetino’s personality is already self-assured as it shares the same pedigree as Masseto. Just like its elder sibling it juxtaposes power and opulence with discretion and classicism.

VINIFICATION AND AGEING
The grapes were harvested by hand in 15 kg crates. After destemming and light crushing, the grapes were transferred to concrete tanks by gravity, without any pumping. Every single lot of the vineyard was vinified separately.
Fermentation occurred spontaneously with wild yeast at temperatures around 25-28°C, with two to three pump-overs a day and délestages when appropriate. Total time in tanks ranged between 21 to 25 days.
Malolactic fermentation took place in barrels, with 50% new oak. After the first 12 month of aging the wine was blended and put back into barrels for a further 3 months before bottling.