Terra Vigneti Massa
Terra is Walter Massa's everyday Barbera, 100% of it, raised entirely in cement with no wood anywhere near it. Massa is a contadino first, a farmer with deep roots in Monleale in the southeast corner of Piedmont, and he is best known as the man who rescued Timorasso from near-extinction.
His reds get less press and deserve more. The fruit comes off 10 to 35 year old vines at 300 meters on limestone and clay, picked in the second half of August, fermented on native yeasts with 12 to 20 days on the skins and a month of slow fermentation in cement, with a gentle battonage to keep the cap wet and the yeasts working.
No pesticides or herbicides in the vineyard, minimal to no filtration in the cellar, and only 10 to 20 mg/l of sulphur added at bottling. What comes out is dark-fruited, earthy and savory, lifted by Barbera's bright acidity and carrying almost no tannin.
This is the wine Italians drive to the cellar to fill their own glass jugs with, straight from the tank. Around 2,000 cases made.
Drink it young, drink it cool, and do not overthink it.
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About Vigneti Massa03
Vigneti Massa is a renowned winery located in Monleale in the Colli Tortonesi region of Piedmont, Italy, led by Walter Massa who is considered a pioneer in the rediscovery and promotion of the Timorasso grape variety. The estate has been in the Massa family for generations, with Walter taking over in the 1970s and gaining recognition for saving the nearly extinct Timorasso grape and transforming it into one of Italy's most celebrated white wines. Beyond Timorasso, the estate also produces wines from other local varieties like Barbera, Croatina, and Freisa.
See all wines from Vigneti Massa →Reviews04
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