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The ColleMassari winery was founded in the second half of the 20th century in the Alta Maremma region of Tuscany by two brothers, Maria Iris and Claudio Tipa, with a passion for wine and nature.
Over time, the winery has expanded to include, alongside Castello ColleMassari, Podere Grattamacco, Tenuta San Giorgio and Fattoria Poggio di Sotto, used to produce Brunello di Montalcino, Morellino di Scansano, Cabernet Sauvignon and Rosso di Montalcino respectively.
Situated at the foot of Monte Amiata, the farm’s 120 hectares of vineyards are surrounded by olive groves, woods and arable land, and enjoy an extremely favourable climate in terms of ventilation and temperature ranges.
All the processes, from harvesting to ageing, are carried out in full respect of the environment and all the properties have the certificate of organic cultivation. The wine cellar was conceived according to the principles of bio-construction and represents a veritable underground laboratory. Grapes and must are processed exclusively by gravity, taking advantage of the four-level composition of the structure.
The fermentation process is carried out in wooden or steel vats and involves daily manual punching-down; the wine is aged in barriques, French or Slavonian oak barrels for a period of at least six months.
Among the excellent wines of ColleMassari are Bolgheri Rosso, Grattamacco, Irisse, Grattamacco Bianco, Melacce and Poggio Lombrone.