Vigneti Massa Monleale

Although his specialty is Timoraso (a variety he revived in the 1980s when it was on the verge of disappearing), Walter Massa also dares to try other varieties native to northern Italy, like the Barbera. Everything this man does is a success. Vigneti Massa Monleale is an example of this.

As the name suggests, this red wine starts life in the commune of Monleale, in the province of Alessandria, in Piedmont (northern Italy). In this area, within the DOC Colli Tortonesi, where Massa owns 30 hectares of vineyards spread over several zones, this winegrower searches among the best vineyards that on this occasion he found on clay soil, at an altitude of 320 metres above sea level, facing south-southeast. For once the Barbera, cultivated in northern Italy for centuries and that resisted phylloxera extremely well, is the main character. Traditionally, this grape produced very rustic wines with a strong colour, which were not very popular, but over time they have been well tamed in the winery. The result is wonderful, high quality wines that can be enjoyed straight away or left to age for a while.

Walter Massa’s philosophy is based on traditional methods, spontaneous fermentations with native yeasts and macerations between 10-12 days. Finally, Vigneti Massa Monleale is bottled without filtration. Piedmont is famous mainly for its chestnuts, truffles, honey and cheese. Now Vigneti Massa Monleale is another compelling reason to visit, and eat, in this northern Italian region.