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 2014 vintage will remain as one of the most particular in Masseto’s history. A warm and rainy winter
was followed by a mild, dry spring that permitted a normal vegetative development with a timely and even
flowering. After regular conditions in July, August was rainy and cold, creating difficulty for the grapes
to ripen and increasing the risk of diseases. However, the meticulous work carried out in the vineyard,
including leaf removal and treatments throughout the month of August, allowed the grapes to arrive in
excellent condition for harvest in September and October when the weather was mostly sunny and dry.
As always, great terroirs tell their own story, and in 2014 the blue clays of Masseto showed their capacity
to a full by swelling and making the soils impenetrable, thus avoiding excessive accumulation of water and
the dilution of the grapes. During the harvest a very careful selection of bunches was essential and some
specific vineyard blocks were harvested in up to three different stages. A strict selection was also made on
the sorting table, in order to fill the tanks with only perfect grapes. 2014 represents to date the latest and
longest harvest in the history of Masseto. Starting on 5th September and ending on 7th October.
TASTING NOTES: In a vintage where the quality of the terroir, the patience and rigor of the workers
made it possible to achieve full ripening, Masseto 2014 represents a most elegant and refined expression.
Intense in colour the nose immediately reveals complexity and freshness with hints of red berries, sweet
spices, and a slight aroma of toasted wood. On the palate silky with a fine, smooth texture, supported by
a vibrant fruitiness and a lively acidity, all perfectly integrated. A long, intense finish concludes the tasting.
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.