Vigneti Massa
Summary
Vigneti Massa is a family-owned estate in Monleale, southeastern Piedmont, where Walter Massa cultivates indigenous varieties on calcareous-clay soils, focusing primarily on the once-endangered Timorasso grape for his signature Derthona and single-vineyard white wines. Massa's winemaking balances traditional methods with selective modern techniques, fermenting Timorasso in stainless steel before extended lees aging, while his pivotal role in rescuing this native variety from extinction has transformed Colli Tortonesi into a distinctive winemaking territory with a devoted following.
Heritage & Leadership
Vigneti Massa is situated in Monleale in the Colli Tortonesi area of southeastern Piedmont, Italy. The estate has been in the Massa family for generations, with Walter Massa currently at the helm as both owner and winemaker. The Massa family has deep roots in this area, with their vineyard holdings dating back to the early 20th century. Walter Massa took over management of the family estate in the 1980s and has since become known for his pivotal role in the preservation and revival of the indigenous Timorasso grape variety. Through his dedicated work with this once-neglected variety, Massa has helped transform the viticultural landscape of Colli Tortonesi, establishing it as a distinct wine-producing area with its own identity separate from other Piedmontese regions.
Vineyards & Wines
The Vigneti Massa estate encompasses vineyards in the hills surrounding Monleale in the Tortona area. The vineyards benefit from the unique terroir of Colli Tortonesi, characterized by calcareous-clay soils that provide excellent drainage and impart mineral qualities to the wines. The estate focuses primarily on the Timorasso grape for white wines, along with Barbera, Croatina, and Freisa for reds. Massa's flagship wine is Derthona, made from 100% Timorasso, which takes its name from the ancient Roman name for Tortona. The estate also produces Costa del Vento, Montecitorio, and Sterpi—all single-vineyard Timorasso wines that express different aspects of the terroir. For red wines, Massa creates Bigolla from Barbera and Sentieri, a blend of local red varieties. Each vineyard plot is vinified separately to highlight the distinctive characteristics of the different sites.
Philosophy & Practice
Walter Massa's winemaking philosophy centers on minimal intervention and respect for traditional methods while embracing modern techniques where beneficial. In the vineyards, Massa focuses on maintaining low yields to ensure concentration and quality in the grapes. For his Timorasso wines, Massa employs temperature-controlled fermentation in stainless steel tanks to preserve the grape's natural acidity and aromatic profile. The wines typically undergo extended aging on the lees to develop complexity and texture. Massa's approach to Timorasso includes late harvesting to achieve optimal ripeness and concentration. For red wines, the estate uses a combination of stainless steel and large oak casks for fermentation and aging, avoiding small barriques to maintain the pure expression of the fruit. Throughout his career, Massa has maintained a commitment to showcasing the unique qualities of the Colli Tortonesi terroir and its indigenous grape varieties, establishing a distinctive winemaking identity for this lesser-known corner of Piedmont.