Is one born as an entrepreneur? Maybe, but one’s family tradition and place of origin strongly influence the formation of people.
This explains how two entrepreneurs from different Piedmontese families, that have been successful in their respective fields for three generations, have succeeded, through a friendship born by chance, to combine the tradition of Canavese steel processing (the brothers Carlo and Severino Canavera) with that of the Roero and the production of wines of very high quality (Loris Massucco)
And out of nowhere, thanks to the intuition of Loris, Carlo and Severino, a collaboration has come about, which is bringing selected wines from the Cantine Massucco to Britain, a country that certainly appreciates high quality products, but where there is still the possibility to explore the potential of the lesser known but extraordinary Piedmontese wines of the Roero area.

Thanks to Valentina Harris, food writer, teacher and chef, we shall be presenting our selected wines at 8 of the 9 "FANTASTIC BRITISH FOOD FESTIVALS" taking place in prestigious locations such as Blenheim Palace, Polesden Lacey, Leeds Castle and many others between the months of May and October 2016. Valentina will be at each festival, where she will be coking and serving samples of food to accompany the wines, which can be ordered for direct delivery from the Massucco stand.

Massucco Wine Wellness is a innovative a innovative and unique multisensorial experience to live a wine to 360°. A path into the Wine World that involves all the senses fragrances, music, food and wine Massucco in a completely revolutionary system.

The Green Experience is based on and fed by love and respect for the land, the hills and the vineyards. For this very reason, our secret dream is the spreading like wildfire of The Green Experience – not just one vineyard here and one over there, but entire hills following one of the two guidelines that we propose.

This is the future of The Green Experience: the creation of districts containing vineyards within them, with continuity, that comply with either of the guidelines. This is the path that we have traced for the time to come, no doubt it would be a turning point able to improve the future of the landscape and winegrowing in Piedmont.

Discover the Piedmont network of producers who practice a green, reconsidered and sustainable viticulture.

10 rules

  1. Eco-friendly and sustainable viticulture and productions

  2. Protection of biodiversity and of the natural environment

  3. Aesthetic protection of the natural and anthropic landscape

  4. Priorities to agronomic solutions and respect for the soil

  5. Elimination of chemical weeding in vine-rows

  6. Sowing of herbal and floral essences in the vineyard

  7. Dissemination of useful pollinating insects

  8. Location of nests for birds functional to cultivation

  9. Respect and honesty towards consumers

  10. Traceability of controls and external certification


Massucco invite you to partecipate to APVSA 2016 TASTING TOUR in CANADA and US.
You can tasting our Award Winning Wines: Massuco Roero DOCG 2013 - Massucco Roero Arneis DOCG 2015 - Massucco Barbera d'Alba DOC Serra 2012 and Nebbiolo d'Alba DOC Trono 2013.
To know date and location please push on image.

From the hill selected Costa in the vineyards, Massucco produces a Roero Special reserve 20 months in barriques. In the Roero, an area situated on the north side of the river Tanaro, the Nebbiolo vine gives rise to a much appreciated and prestigious wine called ‘Roero’ after the region. Here, on the steep, relatively infertile and sandy slopes of the Roero’s hills, the Nebbiolo vine prospers on south-facing hillsides far better than other crops.

‘Roero’ is a fragrant, elegant and generous wine with an intensely inviting ruby red colour. The flavour is dry, ample, warm and sometimes velvety which, together with its restrained tannins, make it a very popular wine for matching with the tasty dishes of local cuisine. 

This educational documentary tells the secret of how born, for over 150 years, the quality of wines Massucco in over 20 hectares of vineyards in 7 different types of grapes.
Phenology of the vineyards from the manual work to the mechanical ones, always with respect for nature and the environment, from winter pruning, tying the shoots, suckering, tying the shoots to harvest with selection of clusters that run strictly hand. Peeling, cutting weeds and the work in the cellar are performed mechanically with the latest machinery.
During the life cycle of the vineyard it is placed traps for counting and monitoring of insects and planted flowers border to increase the number of insects and help the natural balance.
After harvesting the grapes are immediately put in cold storage to cool so that does not begin fermentation.
After about 24 hours, the picking off and for white grapes to the separation of the skins and grape seeds from the must and left to ferment in steel tanks at a controlled temperature of 18 degrees to end up after a few months depending on the type of grapes to bottling.
For the red grapes after the stripping it is left to ferment with the skins and seeds for the extraction of color and tannins. During fermentation runs replacement for oxygenate to help the yeast to complete fermentation. Subsequently, the first racking is performed where the peel is separated and grape seed (that will be sent to the distillery for the production of the Grappa) from the must wine and then stocked in concrete tanks or in large casks or barrels for aging at the second of the types of wine. So they are produced over 20 wines and brandies.

The Ciabòt is a small building typical of the Piedmont vineyards that comes from a set of needs related to the work of viticulture.

Before the advent of agricultural machinery (tractor) the transfer time to the vineyards it was of the order of 30-40 minutes. This distance did not allow farmers to go back during the day to their homes, leaving them exposed to atmospheric changes throughout the day. Hence the need to create a shelter from sun and rain.

A second type of requirement arises from the difficulty of finding and storing water for times of need. At certain times of the year the prolonged drought made it necessary to irrigate the "feet" of the screws.

Most date back to the end of 800. In time they become a tool to make public some economic, some power. The intended use of the traditional Ciabòt was abandoned over the years for the dissemination of agricultural machinery that allow faster movement and reduce the need to have a storage room for tools. Since 2003, the Enoteca Regionale del Roero has established an award: "Roero wine and territory - Aesthetics of the agricultural landscape", which rewards the aesthetic recovery of traditional farm houses.

TERRAMORE: Wellness wine, body care

We all know the importance to take care of the skin and the dream is to be young and healthy.
Now you can with Terramore. A formula that uses the red wine polyphenols.
Terramore anti-aging products used in harmony for your beauty.

Terramore born fom theunion of two great wines: the fruit our earth-love of wine.
90% Nebbiolo: earth prestigious and rich in values traditional.
10% Corvina: love earth and passion: It 'a great winevmeditation, for those whoThey love fruit.
Corvina is more colorful and spicy, Nebbiolo more tannic.
Together they give rise to a new wine, an emotion,a harmony that warms the heart.

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