Vigneti Massa Terra

Founded in 1879, Vigneti Massa is pure living history among the producers of northern Italy. Three centuries later, this winery continues to turn heads, because it is credited with the recovery of the Timoraso variety. Well, to be more precise, the changing fortunes of this white variety (which was on the verge of disappearing), is especially down to Walter Massa, the current generation of this family who has become a reference for the other winegrowers and producers in the area.

However, this winery does not live by Timoraso alone, as other varieties like Freisa, Croatina, Moscato and Barbera are also cultivated at Vigneti Masa (which owns 30 hectares of vineyards spread over the hills of Tortona and Monleale).

The latter, which is extremely famous and a representative of the D.O.C. Colli Tortonesi, is used to make the Vigneti Massa Terra red wine. Vigneti Massa Terra is a wine made in northern Italy, in Piedmont, on very varied soils with a mix of clay, chalk, stone and sand. In particular, this area is located around the town of Monleale, on the top of an almost abandoned hill, where the vineyards lie between 200 and 300 metres above sea level. The cold winters, rainfall (between 800 and 1000 mm) and the contrast in temperatures between day and night round off the special touch that this variety develops in this area, with a grape that usually ripens in the first half of September (when the grapes are harvested).

In the winery, Vigneti Massa Terra is vinified in stainless steel tanks, where it ferments spontaneously at controlled temperatures with native yeasts. In this sense, Walter Massa’s working philosophy remains traditional, with minimal intervention in the wine (which is sometimes bottled without filtering or clarifying).

More than a wine, Vigneti Massa Terra is a perfect opportunity to get to know the reds of northern Italy at a ridiculous price. There has never been a more affordable and easier way for wine lovers to discover the reds of La Bota.