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.

2004 was a textbook vintage. In terms of climate, during the winter there was sufficient rainfall, and the temperatures were never excessive, while the spring was sunny, with occasional brief thunderstorms.
Budding took place between 30th March and 10th April. The flowering revealed great fertility on the part of the buds (due to the high temperatures of the previous year). The potentially high yields were kept in check, to achieve the desired quality levels by repeated, extensive pruning of excess grape bunches. The summer began with mild temperatures, followed by a sunny, very hot August. These ideal
conditions allowed the Merlot to ripen evenly and uniformly. During the harvest there was no rainfall enabling us to determine the perfect moment to harvest each parcel. The harvest began with the higher part of the vineyard on 13th September. The central and lower parts were harvested between the 17th and the 21st September.

TASTING NOTES: A particularly balanced growing season has resulted in a Masseto that is all about refinement and proportion. There is no lack of power and richness, but all hidden behind a remarkably engaging and silky texture and a cornucopia of aromas. Such a refined and balanced wine tends to be enjoyable to drink at any stage, but the most impatient should nevertheless leave a few bottles in their cellar
as the wine is still at an early stage of its evolution.

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.