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“The Terroir”


That the hills of the Langhe and Roero in Cuneo Province are a top quality wine-growing region is immediately obvious if one takes a glance at some simple statistics: nearly 90% of vineyards are contained within the official list of DOC and DOCG denominations – a percentage which is the opposite of most other Italian wine growing areas, where 60% of vine cultivation is of generic varieties. In 2008, of Italy’s 325 Doc wines, 44 (13.5%) were from Piedmont, with twelve out of 41 – nearly a third - Docg wines being Piedmontese.

The importance of viticulture in the Langhe is also indicated by the number of people employed in the sector: 12,000 of whom 4,500 are grape growers and 1,200  wine producers.

One of the Langhe wine world’s greatest riches is its variety. Here, grand and powerful reds for lengthy aging and special occasions are produced, alongside others that are consumed early and can be paired with any meal. Perfumed whites also have an important place on the list. Our wines, when compared to the wine-maker’s  products at even an international level, are not only full of personality and subtlety but, in addition, offer excellent quality for the price.
The Langhe’s “triangle of quality” is comprised of a unique combination of climate and soil, called “terroir” with the presence of native vine varietals producing, in turn, a rich variety of wines, and the passion of local wine producers who have dedicated their lives to developing the fruits of their land.

On June 22TH, 2014, during the 38th session of the UNESCO Doha, the Langhe-Roero was officially included, along with the Monferrato, in the list of UNESCO World Heritage assets.

 

Four generations of Massucco quality

Our family has now expanded to a fourth generation, working directly with all aspects of the  Massucco company. Our entire family has grown up surrounded by our vineyards while caring for and respecting the land and everything it provides

With over 40 hectares of vineyards, 60% red and 40% white, the family nurtures Massucco  land by not using GMO’s and all products, throughout the supply chain, are recyclable.

To always ensure the quality of its wines Family Massucco run strictly and scrupulously all stages of wine-making system that is now used by four generations.

 
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THE VINES

 

We faithfully adhere to the planting of vines by the preparation of the soil with natural fertilizers and sowing the cuttings.  The production of the first year does not exist, the second year  is 75% and the  third year is 100%.

 

The rules that guide the whole process of planting the vineyard are described in the link: http://www.langhevini.it/welcome_eng.lasso

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THE VINEYARDS


Our vineyards follow  the Guyot training system. After fruiting from September to October, the leaf  fall is completed by mid-winter. Pruning is then carried out. This is divided in three phases, which are conventionally categorized as:

- Past: What has been left from the previous year on the plant.

- This means the structure of the vegetation on which pruning must be undertaken.

- Future: What is intended under present conditions to leave for the next year.

- With this method of cultivation, the excess vegetation is eliminated.


The exception is in retaining the one year old branch (fruit head) and the small spur, or a portion of a branch of reduced dimensions, carrying from six to ten buds.


The Guyot, like all systems of mixed pruning, lends itself to highly productive vines fruiting shoots, primarily due to expert “spur-pruning”, thereby cultivating the intermediate fruiting buds. The number of gems that make up the fruiting through Guyot varies depending on the environmental conditions (soil fertility and irrigation water availability) and the productive potential of the grape.


Pruning in winter is done by hand.

 

The vineyard is worked with the latest, most advanced equipment and machinery.

 

In the spring, out of every two bud sprout branches, one is removed by hand  They are then used to control the borders floral fauna.

 

Next there are treatments for fungal diseases such as downy mildew and powdery mildew, implemented using products made ​​from copper and sulfur.

The integrated fight against diseases is used to the advantage of the vineyard.


Roses are used at the beginning of the row as an indicator of late blight fungus. The disease is monitored by observing the advance of the symptoms on the leaves of roses.


Traps are placed for capturing and monitoring scaphoideus titanus vector of the phytoplasma flavescenza golden.

During the summer in June, a green pruning is done to allow the sun to warm the cluster. While at the end of July, beginning of August, thinning is done to eliminate the excess clusters to achieve the highest quality.  

 

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WINE MAKING

 

The harvest is done by hand in the field by selecting the clusters.

 

White Grape

 

Our white grapes are collected with good acidity. The grapes are harvested and immediately cooled at a controlled temperature of 8/10 ° C to prevent any abnormal fermentation.

When the grapes are de-stemmed, temperature is pressed and the must is decanted cold, the clean is fermented with its natural yeasts, slowly at 14/16 ° C.

 

Red grapes

Our red grapes are harvested mature, with good values ​​of sugar and color. As soon as  the grapes are harvested, they are immediately cooled at 8/10 ° C to prevent any abnormal fermentation. 

Then the grapes are de-stemmed and placed in stainless steel vats for fermentation at a controlled temperature.

When the must-wine takes all the color from the grape skins, it is separated and left to ferment in barrels made of cement, without skin and grape seed.

After fermentation it is racked several times.

 

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STORAGE

 

For both the white and the red, the wine goes through a second fermentation process called malolactic fermentation, where the work of a bacterium that occurs naturally in grapes, malic acid, is converted into lactic acid, which makes the wine soft on the palate.

The wine is then made to make the tartaric stability (by the surplus product of tartaric acid which is natural in nature.

During this wine production process, there is no use of products derived from animals.

 
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AGING

 

The young red and white wines are kept in steel barrels: Arneis and Favorita (for whites) and Dolcetto Rosé (for reds).

 

The aged red wines (Nebbiolo and Barbera) are kept in small oak barrels of 225 liters or in large oak barrels of 3,000 liters.

 
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BOTTLING


All the process is sterilized before bottling for all of the circuit of passage of the wine.

The wine is pushed without flapping only to pressure from the barrel of the steel filler.

Filters are used with the latest generation of special membranes.

The bottle is washed before being filled. The wine falls by gravity into the bottle.

Before the cap is placed, the oxygen is removed so there is no oxidation.

The Massucco vinery produces two owner brands: Massucco and Cascina Serra.

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CLOSURE


As the white wines and red wines have to do an evolution in the bottle, the cap is made ​​of natural cork.

For young white wine and rosé a red plastic cap is  used to ensure more freshness. 

 

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