Massanera

Massanera is located in the heart of the Chianti Classico area. Initially, it was a hunting residence for a noble family of Florence. In 1770, it was transformed into a farm. During the second world war it was used by the military and suffered shelling. Rebuilt with love, and partially enlarged later on, with the acquisition of further buildings and lands, the estate now extends over a territory of about 100 hectares, 30 of which are cultivated with vineyards, olive groves and sown land. In the remaining 70 hectares of woods, for over 10 years, a herd of the ancient swine "Cinta Senese" race has been left to graze and reproduce naturally.  www.Massanera.com

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Winemaking, Vineyards & Growing Season:
100% Sangiovese.  All of the grapes are hand selected from the Massanera vineyards and put into small cases of 14-15 Kg. to avoid crushing. The soft grapes are then pressed and the stalks are removed by large rollers. The wine ferments in vitrified cement and stainless steel tanks. It is pumped-over twice a day and then left to macerate for 20-30 days from vintage. The wine is aged in French oak casks of 30 hl, in French oak barriques of 500 lt. and partially in stainless steel tanks in an air conditioned environment. It is then put into the bottle for finishing for three months.

Download Spec Sheet

Winemaking, Vineyards & Growing Season:
50% Sangiovese, 50% Merlot.  All of the grapes are hand selected from the Massanera vineyards and put into small cases of 14-15 Kg. to avoid crushing. The soft grapes are then pressed and the stalks are removed by large rollers. The wine ferments in stainless steel tanks. It is pumped-over twice a day and then left to macerate until racking. The wine is aged in American oak barriques of 225 hl, first use, medium toasted. It is then put into the bottle for finishing for six months.

Download Spec Sheet

Winemaking, Vineyards & Growing Season:
100% Sangiovese.  All of the grapes are hand selected from the Massanera vineyards and put into small cases of 14-15 Kg. to avoid crushing. The soft grapes are then pressed and the stalks are removed by large rollers. The wine ferments in 30 hl of French oak. The wine is pumped-over twice a day and then left to macerate for 20-30 days from vintage. The wine is aged in French oak casks of 500 lt. for 1-3 years in an air conditioned environment. It is put into bottles for finishing for at least 6 months, in an air conditioned environment.