Toscana IGT 1999 Masseto

What type of wine it is

Masseto is a red from Bolgheri made from Merlot grapes from the eponymous vineyard. It offers a full-bodied, structured style, with a dense tannic weave and strong capacity to evolve. The freshness imparted by the proximity to the sea balances the fruit concentration. Parcel-by-parcel vinification and ageing in French oak barriques shape a precise, deep aromatic complexity, making this wine suitable for long ageing.

Where it comes from

The Masseto vineyard lies on the Tuscan coast, in the Bolgheri area, and is divided into three subzones: Masseto Centrale, Masseto Junior and Masseto Alto. The mild, temperate climate and sea breezes favour full ripening of the grapes while preserving balance and freshness. The vineyard soils retain moisture and support fruit concentration and a solid tannic texture. The parcel-based approach highlights the different expressions of the terroir and lends the wine intensity and precision.

How it is made

The grapes are hand-picked and undergo double sorting on sorting lines, then a gentle crushing. Alcoholic fermentation takes place in wooden vats at controlled temperature, with each parcel vinified and matured separately to preserve its specific character. Maceration on the skins lasts between 21 and 28 days, then malolactic fermentation occurs in new French oak barriques. Ageing continues in barriques for 24 months, with blending after the first 12 months, followed by further bottle rest before release.

Tasting notes

In the glass, Masseto shows a deep ruby red colour with garnet highlights. The nose is intense and complex, with notes of ripe dark fruit, dark chocolate, liquorice and violet, together with spicy and toasted nuances from the oak. On the palate it is full and concentrated, with a silky texture and polished tannins. The balance between power and freshness carries a long finish, with balsamic and spicy echoes lingering on the close.

Food pairing

Masseto pairs with substantial dishes, where its aromatic richness meets juiciness and savouriness. It is ideal with roasted or grilled red meats, braises, game and mushrooms. In Tuscan cuisine it accompanies bistecca alla fiorentina and wild boar stew. The tannic framework and barrel ageing also suit aged hard cheeses. Its freshness and length on the palate allow pairings with rich and spicy dishes.

When to serve it

This is a red suited to occasions when an intense yet already harmonious profile is desired, with potential for further evolution. We recommend opening the bottle in advance and, if needed, decanting to encourage oxygenation and the softening of the tannins. It is ready to drink now and for cellaring over several years, thanks to its structure and ageing.