Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours showing around, pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro of Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi. But he also produces amazing and distinctive reds from the local varieties Barbera, Croatina, Freisa, and Nebbiolo. Besides being one of Italy’s truly great producers, he’s a stellar example of what the Italians call a personaggio — a real personality. We are lucky to have him and his wines.
A pretty rather than burly Barbera from the leading producer in the Colli Tortonesi (southeast Piemonte). This wine demonstrates that Walter Massa is an able and versatile “Barberista”, displaying the magic touch.
Tasting Notes: Red Wine. 100% Barbera. Swirls of Barbera fruit (raspberry, cherry – more red than black fruits). Briefer maceration makes this wine higher-toned and less burly than most of Walter’s Barberas. Cranberry acidity gives a delicious and tight-knit texture.
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