From the great wine knowledge of Petro Moretti and four generations of experience  of  the Massucco comes this wine.

What has been written in history about wine and how to make wine from greek  to roman period, we find that everything looks new and modern, but nothing has changed, is the new knowledge  and working methods.

More than 2 years of study and testing to find a way to produce this wine, a blend of  Arneis, provides the right balance, a unique style


Why Arneis?

We rediscovered the Arneis grape, which can reach heights of incredible flavors, soft and delicate. The most important work in the vineyard, up to 70 quintals per hectare. A part of the same grape vineyard is harvested and vinificadet  in  October.

The second part is left for more time in the vineyard, about 30/40 days left and then vinificated in oak barriques for 6 months.

The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.

Image description


Vineyard : 100% Arneis


Production area: Castagnito, in the Roero


Altitude : 320 mt.


Exposure : North-

 Ethly : Clayey sand


Sugar: 18 gr. / lt.


Acidity : 6,3 gr. / lt.

Gradation : 14% vol.


Optimal for consumption :1 - 5 years 

Descrizione immagine


Light straw-yellow, with delicate greenish highlights; a soft wine, with a subtle nose intense exotic fruit.                   

          Serving temperature :        10 - 12 ° C 

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We recommend this wine with: Appetizers 
In conjunction with: Appetizers, Meats little spicy cheese feschi, Crustaceans



100gr. Fave decurticate fresh
half an onion
Extra salt and pepper to taste
1 potato


Parmesan cheese 59 gr.

1 egg

Fry the onion in julienne with extra V.
Add the beans and simmer until cooked with broth
Blend with immersion blender add salt and pepper and keep warm.
Boil the potatoes, reduce it to pure 'add egg parmesan cheese salt and pepper, made ​​croquettes pass them in bread crumbs and fry in hot oil seeds.
Put the cream in a bowl of beans and place the potato croquette.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco. 

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