Toscana IGT 2003 Masseto

What kind of wine it is

Masseto is a red from Bolgheri made from Merlot grapes sourced from the vineyard of the same name. It stands out for intensity and expressive maturity, yet also for a balance and freshness that lighten its profile. The character is mature, at times exotic, without excessive opulence, and it retains integrity and drinkability. The style marries concentration and finesse, with a structure that evolves over time.

Where it comes from

The grapes grow in the Masseto vineyard, in the Bolgheri area on the Tuscan coast, and come from three sub-zones: Masseto Centrale, Masseto Junior and Masseto Alto. The mild, temperate climate and sea breezes promote full ripening while preserving freshness. The clay soil, which retains moisture, gives the Merlot concentration and structure, imparting a distinctive signature to the wine.

How it is made

The bunches are carefully selected by hand. Fermentation and maceration last for several weeks to extract color and structure without over-extraction. The wine then ages for 24 months in new French oak barriques and continues with a further 12 months of bottle aging before release.

Tasting notes

The profile is intense and ripe, with almost exotic nuances. On the palate it impresses with the balance between power and freshness, featuring a refined texture and excellent drinkability. It avoids any excess of opulence and maintains integrity and length. It is already enjoyable and continues to evolve positively over time.

Food pairing

Pairs with structured dishes such as roasted or grilled red meats, braises and game. In Tuscan cuisine it is a natural match for bistecca alla fiorentina and stewed wild boar. It also works well with aged hard cheeses, thanks to its freshness and length on the palate.

When to serve it

This is a red for occasions that call for an intense yet already harmonious profile, with room to evolve further. It is advisable to open the bottle in advance and serve it in a large-bowled glass. Suitable both for drinking now and for cellaring for several years.