About this wine
Vineyard and terroir
The fruit comes from the vineyards of the Castello ColleMassari estate in the commune of Cinigiano, in the Montecucco area of southern Tuscany. The vineyards lie on the slopes of Mount Amiata at 320 m above sea level. The soils are complex: clay with various minerals, calcareous marl, gravel and conglomerates. The climate is dry with low rainfall and marked temperature differences between day and night, which help the grapes ripen evenly and develop rich aromas and a distinctive fruit character.
Vinification
The grapes are destemmed and pressed, and the juice is separated from the skins immediately. Fermentation takes place in stainless steel tanks at controlled temperature.
Ageing
The wine stays in the same stainless steel tanks for three months and clarifies naturally. After bottling it matures for a further 2 months in the winery's cellars. The producer recommends drinking it young, at its freshest.
Tasting profile
Wonderfully aromatic, fresh and easy to enjoy.
Label / history
Castello ColleMassari is a fortified village-like agricultural complex rather than simply a medieval castle. It was founded in the 8th century by Cistercian monks and the Santa Maria della Scala hospital. In that period an agricultural system of twenty-two farms was set up between Siena and Maremma, which gave rise to the name Massari. In the Middle Ages "massari" or "massaro" meant a representative of an agricultural organisation.
