Trebbiano Mezzo Pieno,
Francesco Massetti

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Grape


100% Trebbiano

Drinking Window


Drink now or wait until 2027

Region


Colonnella, Abruzzo

Pairings

Smoked salmon bruschetta with
butter and wild fennel,
Risotto with prawns and scallops,
Grilled octopus,
Pecorino cheese or blue cheese

Paring Recipe
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Winemaker Notes

The grapes come from a vineyard of approximately 1.8 hectares, cultivated without the use of chemical fertilizers, pesticides or herbicides. The vines have a southeast exposure and rise 120 meters above sea level on clayey soil, rich in marine skeleton and sediments. 5680 plants per hectare are trained with a spurred cordon. The manual harvest takes place during the first week of September. Average production of 30/40 quintals per hectare - only 3/4 bunches per plant. The winemaking process begins with spontaneous fermentation in small steel tanks, with no chemical/physical intervention and without temperature control. Fermentation for 15-20 days followed by refinement for 6 months in steel vats with its fine lees. Bottling at the end of March. Bottles produced: approx. 4000.


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.


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