Vigneti Massa Bigolla

In Alessandria, a province of the renowned Piemonte region in northern Italy, lies Colli Tortonesi, an area encompassing 30 municipalities globally acclaimed for their wine production. This region is singular in its recognition for the vast assortment of grape varieties it cultivates. Among these, the barbera, an indigenous grape variety, stands out, and it is used to craft the distinguished Vigneti Massa Bigolla.

Vigneti Massa Bigolla is a wine created by Vigneti Massa, the esteemed winery currently owned by Walter Massa, the latest generation of the Massa family and an instrumental figure in the region's development. He is credited with reviving the timorasso, another local white grape variety that was on the brink of extinction and had been largely forgotten by Piedmontese vintners. It appears that in recent years, this grape has somewhat eclipsed the barbera in terms of prominence. Nonetheless, Massa remains committed to tradition, continuing to cultivate this red variety on soils comprised of clay, chalk, stone, and sand. Spread across 30 hectares of vineyards, which are divided into 8 distinct parcels, they are situated at an altitude of 200 to 300 meters in Monleale Alto, atop a hill where the utmost expression of this grape has always been achieved.

Vigneti Massa Bigolla is produced under the D.O.C. Colli Tortonesi appellation, in one of the most ancient areas, and is crafted with a completely artisanal approach. Consequently, every task in the winery is carried out with meticulous attention, preserving each of the unique characteristics that distinguish this wine. Upon arrival at the winery, the clusters of Vigneti Massa Bigolla are processed. Following the harvest, Vigneti Massa Bigolla will ferment and mature in French oak barrels. Paradoxically, and perhaps surprisingly, despite being an exceptional wine, Vigneti Massa Bigolla is produced through the most traditional methods. Perhaps therein lies the secret: in maintaining simplicity at the core of its creation.