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.


The 2009 growing season saw a winter and early spring that were cool and rainy, and budbreak occurred
in line with past years. May was dry, but the rains returned in June, without however negatively impacting
vine growth or flowering. Summer was practically rainless, and hot, with temperatures often rising above
35°C and with little difference between day and night temperatures. Strong scirocco winds from Africa
between late August and early September hastened the ripening process, and this vintage harvest was one
of the earliest and most rapid in Masseto’s history. Harvest started on 2nd September and was completed
on 10th September yielding a total of five different lots.

TASTING NOTES: Masseto 2009 is the expression of a particularly warm vintage that showcased all the noble
qualities of a great terroir. Working in harmony with the clay soil of the Masseto vineyard, we
succeeded in achieving the balance, crispness, and aromatic complexity that are classic to all great wines.
An impressively dark hue, Masseto 2009 mirrors its vintage, exhibiting intense impressions of ripe cherry,
chocolate, spice, and coffee. Profound and full-bodied in the mouth, it boasts explosive fruit, and tannins
which are glossy and firm. Its vein of crisp acidity fuels a long finish marked by a vivacious crispness.

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.