Description / Reviews
Massa winemaker Walter Massa reinvigorated the grape and the Colli Tortesoni region, working 23 hectares of indigenous grapes (Barbera, Croata, Freisa), with the flagship of Derthona since way back in the 1980s. East facing vineyard with mar and calcerous soils at an altitude of 300m. Macerated on its skins for 60 hours, indigenous yeasts, lots of battonage. Minimum 12 months bottle ageing. All accounts mention acacia, hawthorn, pear, honey. Acid drive, fresh, balanced and striking. Ages like a dream. - Our Notes
"The Derthona Montecitorio of Vigneti Massa is produced exclusively from white grapes that have always been cultivated in the Apennine and pre-Apennine hills of the "Marca Obertenga"; with phylloxera has risked extinction, now it is regaining the ancient spaces: from 4 hectares in 2000 to the current 150 hectares cultivated by over forty producers. Montecitorio comes from a cold maceration of about 40/45 hours, with subsequent fermentation for about 12 months in stainless steel tanks and periodic "batonnage" of the lees for about 12 months. After about 14 months from the harvest it is bottled in the classic 0.75lt format, in 1.5lt magnum, and in double 3lt magnums." - Vigneti Massa, Winemaker
"Synonymous with Timorasso, Walter Massa brought back this forgotten varietal in the 1980s and since then he has given new fame to this grape and the area it grows in. His wines are stunning in every way as his passion for the region and all its producers. This is Cru Timorasso from a single eastern-facing vineyard in the village of Monleale. Marl and chalk soils." - QuelVino, Importer