Massetino 2023 Masseto

Tasting Notes

The first punch is the aroma. Massetino 2023's aroma shows violets and crushed blackberries, followed by darker tones such as plum, fig and a shimmer of graphite. Cabernet Franc is pronounced here, adding tobacco leaf and pencil point. On the palate, the texture is lush but not heavy. The tannins are subtle but present, and the acidity retains brightness. This wine should age for several years before the cork is popped.

Grape Varieties

Massetino is made from merlot. But since its debut in 2017, Cabernet Franc has played a real role here. What does Cabernet Franc add? Aromatic lift, graphite, tobacco and some structural support. Bolgheri's blue clay suits the density of the Merlot. The Cabernet Franc keeps it from being too dense.

Cellaring Potential

Drinkable from 2027 to 2040. The concentration of fruit from the low-yielding crop gives it richness, and the Cabernet Franc adds a tannin backbone. Store at a stable temperature of 12-14°C. Over time, the primary fruitiness will give way to leather, dried herbs and tobacco.

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.