Massovivo - 2016

VINTAGE

Denomination

Toscana IGT

Description

Enormous yellowish rocks characterise the landscape in which the Tenuta dell’Ammiraglia lies; emerging from the earth, they are known locally as massi vivi, living rocks. Massovivo is a lovely, intense straw-yellow, Vermentino that immediately impresses with notes of fragrant blossoms and candied fruit, along with a fascinating vein of earthy minerality, typical of this growing area.

Vintage Report

The growing season was characterised by heavy rainfall both at the end of autumn and during the winter, which contributed in keeping underground water levels well-supplied. When compared to previous years, budding began about a week late, but a favourable climate in April and May—as well as a very hot July mitigated by cooler evenings—accelerated the plants’ growth, allowing for an early veraison. The grapes’ ripening progressed softly due to a rainy August that lowered temperatures, resulting in a product distinguished by excellent aromatic polyphenols.

Awards

  • JamesSuckling.Com90 Points
  • Massovivo

    Terroir and environmental conditions

    Estate and vineyard location: Tuscany

    Technical Information

    Variety Vermentino
    Alcohol by volume 12,5%
    Length of maceration on the skins Partial cryomaceration
    Malolactic fermentation None
    Maturation method Stainless steel
    Length of maturation 4 months in steel and 1 month in bottle
    Bottle formats Bottle
    Massovivo

    Tasting Notes

    Massovivo 2016 presents itself with a straw-yellow colour and beautiful green highlights. To the nose the wine is intense with striking ripe white fleshed fruit aromas and light floral scents accompanied by elegant mediterranean touches such as juniper and rosemary. Delicate, the wine then opens up to a great softness that fills the palate and a mild acidity than highlights its body. A wine with great persistence and an excellent taste-smell relationship.

    Serving suggestions

    Massovivo is the ideal accompaniment to fish and shellfish, timbales, and vegetarian first courses.

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