Winery Massaretti

The Story

The company was founded by Augustine (pictured) and Bice Parodi. The first vines were planted around 1965 (Pigato).

Currently the production area is about 6 hectares. The land is mostly flat sandy / alluvial, while the hilly part is made of clay / limestone.

The Wine Cellar

The winery has a total capacity of 900 hectoliters; vinification for Pigato occurs both and with crio maceration, and traditionally with light pressing, followed by separation of the most from the skins and fermentation at controlled temperature (17/18 °); for the red wines (Rossese and Russu du Feipu) we use the traditional method of de-stemming, with fermentation on the skins.

The company in the entire winemaking process uses stainless steel equipment recently introduced, as well as methodologies and updated technologies. the wine is aged partly in stainless steel tanks at thermal control and then  bottled before being put on the market.

The quantities in bottles are oscillating between 60,000 and 70,000. The product is primarily consumed in the northern market with some "visits" abroad (Japan in particular).
Azienda Massaretti


  • Reg. Massaretti 7 - 17031 Albenga (SV)