Il Pippo (English)


It comes from Granaccia's grapes.

The drying process takes place in two stages: on the plant and subsequently ventilated.

The wine is made in the traditional way with the initial fermentation on the skins for 4/5 days. followed by separation of the must which continues to ferment for 60-70 days. the steel part (40%) and barriques. The bottling takes place about a year after crushing. The product has a red / orange color with a strong taste of black cherry and raspberry, suitable for desserts made with berries and red fruit jam.

This wine for its uniqueness has been defined curious and interesting to SLOW-FOOD.



Azienda Massaretti


  • Reg. Massaretti 6 - 17031 Albenga (SV)