Winery Massaretti

The Story

The company was founded by Augustine (pictured) and Bice Parodi. The first screw structure dates back to about 1965 (Pigato).

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

The Wine Cellar

The winery has a total capacity of 900 hectoliters; vinification for Pigato occurs both with cold maceration, which with light pressing, followed by separation of the must from the skins and fermentation at controlled temperature (17/18 °); for wines Rossi (Rossese and Russu du Feipu) using the traditional method of de-stemming, with fermentation on the skins and repeated failure by the replacement and oxygenation hat.

The company in the entire winemaking process uses stainless steel equipment recently introduced, as well as methodologies and updated technologies. It is aged partly in stainless steel tanks at thermal control and then in bottle 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 "visit" abroad (Japan in particular).

Azienda Massaretti

 

  • Reg. Massaretti 6 - 17031 Albenga (SV)