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.

2000
Winter was generally warmer than in 1999. A homogeneous budbreak occurred during the first days of
April, under some rain. Spring evolved with average temperatures and sunny days. Flowering was completed uniformly by mid-May. Thanks to the rain in early spring, initial fruit formation was more than previous
year. The weather was very sunny with no rains and temperatures well above the average during the entire
summer until harvest time. This allowed for an early veraison (around mid-July) and for the vines to develop under ideal conditions. Harvest started the last days of August and continued until mid-September.

TASTING NOTES: Following the monumental quality triptych of the 1990s, the 2000 represents the
turn of the millennium vintage with a wine that is now fully ready to drink.

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.