Massetino 2022 Masseto

Tasting Notes

Dark plum and black cherry are the first things that catch the eye, complemented by graphite notes of Cabernet Franc. The palate is lush, almost creamy but with savory notes. Touches of iron, dried herbs and cocoa from French oak. The tannins are fine and ripe and the acidity holds it all together. Decant it and you can drink it now, but I think it will become more interesting after 2026.

Grape Varieties

Massetino is predominantly Merlot with a small admixture of Cabernet Franc. The blend is approximately:

• Merlot, about 90%.
• Cabernet Franc, about 10%

So why add Cabernet Franc to a Merlot-based wine from Masseto's blue clay? Merlot in blue clay gives depth and fullness. Cabernet Franc brings graphite, floral notes and a slightly tannic backbone. Without the Cabernet Franc, the wine becomes more rounded but lacks interest on the finish.

Cellaring Potential

Drink between 2026 and 2040. The tannins are ripe but present, with enough acidity and concentration to enjoy over a decade; store at a stable temperature of 12-14°C. After 8-10 years in bottle, expect the primary fruitiness to give way to leather, tobacco and truffle notes.

The Producer

Masseto is not a winery in the traditional sense: one hill, one vineyard, one commitment. Lodovico Antinori planted Merlot in 1983 on blue Pliocene clay that everyone thought was too heavy for the vines. The first harvest was in 1986. Since 2005, the estate has been run by the Frescobaldi family, who in 2018 opened a gravity cellar built on the hillside. Starting with the 2017 vintage, Massetino captures the characteristics of Masseto on a different, more accessible scale. This is one of the most honest "second wines" in Italy.

Terroir & Climate

Much of Bolgheri lies on gravel and sand. But Masseto sits on blue and gray Pliocene clay, geologically closer to Pomerol than to neighboring vineyards. Why it's important: Clay stores water. Even in the hot and dry Tuscan summers, the vines ripen slowly and evenly without drying out from drought. Combined with breezes from the Tyrrhenian Sea and cool nights coming down from the Apennines, this provides freshness and concentration. The hills here are small, just a few kilometers from the coast, and are sloped to catch the morning sun.

Winemaking

The Masseto team works plot by plot. Each section of the hill is fermented separately, sometimes in stainless steel and sometimes in wooden barrels, depending on the needs of the fruit in a given year. Massetino is aged in French oak barriques (small 225-liter barrels) for approximately 24 months. The philosophy is to intervene minimally: wait and observe, intervening only when necessary. This is why Massetino is a taste of the vineyard, not the cellar.

Food Pairing

Massetino has structure but also richness, so it doesn't need the heaviest dishes on the menu to shine. Pairs with:

• Bistecca alla Fiorentina, which pairs well with Bolgheri red wine.
• Peposo, a Tuscan-style beef stew over low heat with black pepper.
• Wild boar ragout with pappardelle.
• Aged Pecorino Toscano

Served at 16-18°C; decant 30-60 minutes before serving.