Masseto
Massetino 2023
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Merlot, 10% Cabernet Franc |
| Aging | Malolactic fermentation took place in barriques (50% new oak). After 12 months of ageing, the wine was blended and returned to barriques for a further 3 months before bottling. |
- Identity: Second wine of Masseto, Toscana IGT red 2023, 15% vol, 0.75 l
- Taste: Rich and persistent sip, lively tannins and lasting freshness
- Vinification: Spontaneous fermentation with indigenous yeasts in cement; gravity racking
- Ageing: 15 months in barrique (50% new) with blending and further ageing
- Serving: Decant for 1 hour; ideal with beef, lamb, game and mature cheeses
Description
What kind of wine it is
Massetino is the second wine of Masseto, a red expression that embodies the excellence of the Tuscany denomination. Its sensory profile combines an opulent structure with rigorous classicism, offering a full and persistent sip. On the palate, it stands out for its vibrant tannins in constant evolution, balanced by remarkable freshness and well-preserved acidity. It pairs harmoniously with structured dishes, proving ideal for red meats, game and mature cheeses. To fully appreciate its depth, a one-hour decanting is recommended.
Where it comes from
The roots of this red lie in the soils of Castagneto Carducci, a territory capable of imparting a distinctive character. The interplay between summer temperatures and providential night-time temperature variations encourages gradual ripening of the grapes, ensuring a high concentration. This climatic balance develops a profound aromatic complexity, preserving the natural acidity of the bunches. Masseto's viticulture achieves perfect harmony between phenolic and technical maturity, resulting in a defined and taut flavour profile.
How it is produced
Production begins with destemming and gentle crushing. The grapes are transferred by gravity into cement vats, without the use of pumps, with each plot vinified separately. Spontaneous fermentation takes place with indigenous yeasts at controlled temperatures, supported by daily pump-overs and délestage. The wine undergoes malolactic fermentation in oak barrels, half of which are new, resting for twelve months to refine its texture. Finally, the different plots are blended into a harmonious blend, which returns to wood for a further three months before completing its maturation.
History and Curiosities
Born in 2017 as the prestigious second wine of the estate, exactly thirty years after the debut of its renowned elder sibling Masseto, Massetino 2023 shares its captivating soul. This vintage skilfully combines an opulent structure with the most refined classicism, offering a full yet always balanced tasting experience. Thanks to the cool late summer nights in Castagneto Carducci, the wine boasts a remarkable freshness that supports vibrant tannins, the result of careful vinification with indigenous yeasts that brings out the best in this exceptional Toscana IGT.
Awards
-
2023
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
96/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2023
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2023
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1981
- Oenologist: Axel Heinz
- Bottles produced: 880.000
- Hectares: 112
Masseto is controlled by the Frescobaldi Family and their long-term vision and encouragement have been paramount in building on its success. It is just one of the estates owned by the family alongside Attems (Friuli), Ornellaia, Danzante, Luce della Vite and six Frescobaldi Estates, Nipozzano, CastelGiocondo, Pomino, Ammiraglia, Castiglioni and Remole. Read more
| Name | Massetino 2023 |
|---|---|
| Type | Red green still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 90% Merlot, 10% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Masseto |
| Story | History and Curiosities Born in 2017 as the prestigious second wine of the estate, exactly thirty years after the debut of its renowned elder sibling Masseto, Massetino 2023 shares its captivating soul. This vintage skilfully combines an opulent structure with the most refined classicism, offering a full yet always balanced tasting experience. Thanks to the cool late summer nights in Castagneto Carducci, the wine boasts a remarkable freshness that supports vibrant tannins, the result of careful vinification with indigenous yeasts that brings out the best in this exceptional Toscana IGT. |
| Origin | Castagneto Carducci, Italy |
| Climate | Inverno mite, primavera piovosa, estate calda, fine estate con piogge e notti fresche |
| Fermentation temperature | Around 25-28°C |
| Fermentation | From 21 to 25 days |
| Production technique | Spontaneous fermentation with indigenous yeasts in concrete tanks, with gravity transfer without pumping |
| Wine making | After destemming and a gentle crushing, the grapes were transferred into cement vats by gravity, without any pumping. Each individual vineyard plot was vinified separately. Fermentation occurred spontaneously with indigenous yeasts at temperatures around 25-28°C, with two or three pump-overs per day and délestage where necessary. The total time in the vats ranged from 21 to 25 days. |
| Aging | Malolactic fermentation took place in barriques (50% new oak). After 12 months of ageing, the wine was blended and returned to barriques for a further 3 months before bottling. |
| Allergens | Contains sulphites |