Toscana IGT 1998 Masseto

What kind of wine is it?

Masseto is a pure Merlot red from Bolgheri. It displays a full structure and concentration, with fine tannins and the ability to evolve in the bottle. Fermentation takes place in oak vats at controlled temperatures, followed by malolactic fermentation and a portion of the maturation in new French oak barriques, which add depth and complexity. The flavor profile includes ripe fruit, spices, and a balsamic hint, balancing power and precision.

Where does it come from?

The grapes come from the Masseto vineyard on the Bolgheri coast in Tuscany, where the nearby sea and breezes provide a mild climate. The vineyard is divided into three sub-zones – Masseto Centrale, Masseto Junior, and Masseto Alto – which are vinified separately to enhance various exposures and soils. The diverse soils of the vineyard support regular ripening and the tannic definition typical of Tuscan coastal reds.

How is it produced?

Harvesting is done in batches, based on the ripeness of each parcel. After destemming and gentle pressing, the must ferments in oak vats at controlled temperature to preserve aromas and structure. Skin maceration lasts about 20-25 days, followed by malolactic fermentation in new French oak barriques. The wine matures in wood for a total of 24 months, with an intermediate blending after 18 months and a further 6 months in barriques, followed by additional aging in the bottle.

Tasting notes

In the glass, Masseto shows an intense ruby red color that tends towards garnet with age. The nose reveals ripe dark berry fruit, sweet spices, and balsamic sensations, with notes of oak and toast. On the palate, it is broad and dense, with significant structure and silky tannins supported by fresh acidity. The finish is long and deep, recalling ripe fruit, spices, and a touch of menthol indicating further evolution.

Food pairing

Masseto pairs well with substantial meat dishes and rich preparations thanks to its body and concentration. It's ideal with braised and roasted meats, stews, grilled cuts, and aged hard cheeses. In Tuscany, it accompanies bistecca alla fiorentina or braised wild boar, while in Maremma, it finds harmony with peposo or stracotto. Its aromatic strength and spicy texture also pair well with mushroom and truffle-based dishes.

When to serve

This red wine is suitable for occasions demanding structure and depth. It can be enjoyed after proper aeration or aged further in the cellar for greater complexity and smoother tannins. Its drinking window is broad, as is typical for Merlot from coastal soils. Serve at cool cellar temperature, in a large glass, with decanting if needed to enhance its aromas. The bottle comes from a private collection with careful storage and authenticity verified.