1993 Masseto Toscana IGT

The clayish soils in themselves represent all the contradictions: A capacity to store great amounts of water, and to release it very gently. A soil that is cold and wet in a rainy year but gets hard as a rock during a dry summer, creating a shear physical barrier to the roots that struggle to go deep down into the subsoil. A soil in which, with a low planting density, a level of vigor is achieved that would normally be expected from a high-density vineyard.

The climate for the 1993 growing season was characterised by a very warm spring with moderate rainfall. This resulted in an early flowering (around mid-May) and which was followed by a very hot summer. Temperatures remained steady throughout September with the first rains not appearing until the end of the month.

The bunches, hand harvested in 15kg crates, were selected by hand on a double sorting table before and after destemming and then subjected to soft crushing. Fermentation took place in concrete tanks, small portions of vineyards in barrel at temperatures between 25 and 30°C. Maceration times ranged from 21 to 28 days. Malolactic fermentation began in 100% new oak barrique barrels, while keeping the various lots separate for the first 12 months of ripening.

After blended the wine was reintroduced once again into the barrels for another year, for a total of 24 months. As usual, Masseto 2018 was given another 12 months in bottle before being released on the market.

A good vintage in Tuscany, even if later over-shadowed by the great vintages from the end of the decade. The wine is fully matured, with very expressive fruit and a dense-packed, velvety palate. The vibrant tannic structure suggests that the wine will be able to drink beautifully for another decade. One could very well begin to open a few bottles, but it still possesses the right qualities to continue its evolution.