A unique wine, 100% Arneis with overripe grapes. During the harvest, a part of the vineyard Arneis is left to mature and harvesting is done about the 11 November (from here named San Martino).
The pleasure derived from tasting of San Martino is hard to describe. It offers a myriad of complex flavors well balanced that generate even more harmonies in the course of time. This reflects the fact that the San Martino remains on the palate for a considerable time, providing a single prolonged pleasure. The senses of sight, smell, taste and touch are all stimulated virtually the same time.
This wine has a strong character, but never intrusive, with great elegance and balance. Always it maintains a balance between sugar and acidity (sweetness and freshness). 

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Vineyard : 100% Arneis

Production area: Castagnito, in the Roero

Altitude : 350 mt.

Exposure : South

Earthly : Clayey sandy

Gradation : 14% vol.

Sugar: 134 gr. / lt.

Acidity : 5,10 gr. / lt.



Sweet wine, light straw-yellow, with delicate greenish highlights; 

soft wine, with a subtle nose intense exotic fruit.

           Service temperature:                              6 – 8° C 

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The height of the body of this glass is greater and the opening is accentuated, however the size is quite small. The increased height allows a better development of complex and intense aromas of fortified wines, such as The accentuated opening makes it particularly suitable for dry fortified wines because the liquid will initially be directed towards the tip of the tongue, more sensitive to sweetness, so to better contribute to its equilibrium.

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We recommend this wine with: Dessert

In combination with with: Cakes, Cream, Confectionery, Ice Cream, Chocolate



250 ml of milk 

2 egg yolks and 1 whole egg

100 gr crushed amaretti 

75 grams of sugar 

Half berry Vanilia 

1 cup coffee

1 cup of rum

50 grams of cocoa 

Caramel x line the mold

200 gr whipped cream 

50 g hazelnut paste (or nutella) 

2 sheets of gelatin 

100g amaretti

In a container whisk Everything except:
the cream
The hazelnut paste
Pour the mixture into a mold with the caramel in the
Bake in a water bath at 150'C for 1 hour and let cool
We prepare the foam by dissolving in a water bath isinglass
Gently mix the glue of the grazing hazelnut paste and whipped cream
Turn the bunet and serve with hazelnut mousse.

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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