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.
After a dry 2012, winter 2013 was characterized with mild and rainy weather, which caused a delay in
budding of up to 15 days. A cool, rainy spring also led to an irregular and very long flowering period –
with a two-week delay compared to the average – which reduced production and resulted in an uneven
development of the grapes. Fortunately, the summer, which arrived punctually at the end of June, was
perfect, dry and sunny, with a few peaks of heat in July and August. The slow vegetative development
was ultimately beneficial because it deferred ripening until after the hottest period. The August storms
significantly lowered temperatures, especially at night, which favoured aromatic expression. This however
led to a later than average harvest, which started on 12th September with vineyard parcel “Masseto Alto”
and concluded on 25th September with the last block of “Masseto Centrale”.
TASTING NOTES: Masseto 2013 is the result of an overall late and fresh climate during the harvesting
period. These are particularly favourable conditions for Merlot, which was able to ripen slowly and completely in sunny weather, without excessive heat, which enhanced a full expression of the aromatic qualities and perfect ripening of the polyphenolic content. Intense ruby in colour, the nose immediately reveals
fully ripe fruitiness endowed with great freshness and complexity, underlined by delicate notes of vanilla
and cocoa. On the palate, the wine is substantial and rich, with great density, and a rare tannic quality of
silkiness and smoothness. Black fruit aromas are accompanied by a strong note of freshness and a long,
elegant finish, which is prolonged with a delicate hint of cocoa.
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.