MASSIMO ALESSANDRI CULTIVATES HIS VINEYARD IN THE HEART OF THE IMPERIA HINTERLAND, IN COSTA PARROCCHIA, RANZO, A VILLAGE THAT SLOPES DOWN WITH SCENIC TERRACES EXCELLENTLY EXPOSED TOWARDS THE VALLEY.
The vines are all cultivated using the Guyot method on a plot of seven hectares at an altitude of 280 to 400 metres above sea level.
This area has long been known for the cultivation of vineyards boldly located between the mountains and the sea, favoured by the mild climate and many precious days of sunshine. Furthermore, the composition of the limestone-clay soil provides the grapes with all the nutrients and minerals they need.
On this morphologically complex territory, Massimo Alessandri works and produces wines that have experienced such extraordinary growth that he himself is considered one of the region's most reliable vintners who, with passion and dedication, pursues the highest standards of grape quality.
VINTAGE AFTER VINTAGE, MASSIMO ALESSANDRI HARVESTS GRAPES THAT ARE HEALTHY, PURE AND RICH EVEN IN THE SMALLEST OF SENSORY TRACES. THE RESULT IS FRESH, PURE AND ELEGANT WINES THAT SPEAK OF TRADITION, GENEROUS AND TENACIOUS WINES THAT EXPRESS THE TRUE LIGURIAN SOUL.
The winery houses all the latest oenological technologies, employed with the utmost respect for the most historic and solid local traditions. Prior to bottle ageing, the maturation of the grapes for some types of wine, such as Viorus, Seiana and Ligustic, takes place in 600-litre French oak barrels; while for others, such as Vermentino and Pigato, the most modern temperature-controlled stainless steel tanks are used.
Pigato - Vermentino - Rossese - Granaccia - Syrah - Merlot - Viognier - Roussanne
destemming, maceration of the skins for 12 hours for whites and 10/15 days for reds, soft pressing, decanting of the musts, fermentation at a controlled temperature of 18/20°C for whites and 28°C for reds, malolactic fermentation.
with fine lees until bottling.