Trebbiano Mezzo Pieno,
Francesco Massetti
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Grape
100% Montepulciano d'Abruzzo
Drinking Window
Drink now or wait until 2027
Region
Colonnella, Abruzzo
Pairings
Beef stew with vetatables and potatoes,
Lentil or bean soup,
Fresh pappardelle with game ragù
Roasted mushrooms
Paring Recipe
Winemaker Notes
The grapes come from a vineyard of approximately 3.50 hectares, cultivated without the use of chemical fertilizers, pesticides or herbicides. The vines have a south-east exposure and rise 120 meters above sea level on clayey soil rich in marine skeleton and sediments. 5680 plants per hectare trained with spurred cordon. The manual harvest takes place during the first week of October. Yield of approximately 30 quintals per hectare.The winemaking process begins with the spontaneous fermentation of the must in steel, without selected yeasts and without temperature control for 20/25 days. Malolactic fermentation in barriques where the wine matures for 1 year. Bottling without filtering.
Bottles produced: approximately 4700.
The Story
Francesco Massetti is the new prominent name in Abruzzo viticulture. His cellar is located in Colonnella, technically in Abruzzo but very close to the border with the Marche. The winery's production is focused on the native Trebbiano and Montepulciano varieties. Regarding Montepulciano, in addition to the ambiguity of the name (often confused with the tuscan Montepulciano wine obtained from Sangiovese grapes) there are other problems linked to the wine production of the area such as the presence of large cooperative wineries which influence both the regulations and the sales. Francesco's goal is to ennoble the name of Montepulciano d'Abruzzo and distinguish itself from the multitude of labels that tend to standardize and debase the value of a vine with great, still unexpressed potential.