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Passion, research, study and expertise give life to a collection of wines with a unique character.
Winery
O u r w i n e , o u r p a s s i o n
2020
Forasacco IGT Bianco
Obtained from soft pressing of whole grapes (0.6 atm), static decantation at 8 ° C for 24/36 hours, fermentation in stainless steel at 14/15 ° for about 3 weeks.
2019
Timeo IGT rosso
Obtained from soft pressing of whole grapes (0.6 atm), static decantation at 8 ° C for 24/36 hours, fermentation in stainless steel at 14/15 ° for about 3 weeks.
2018
Chianti Classico DOGC
Obtained from soft pressing of whole grapes (0.6 atm), static decantation at 8 ° C for 24/36 hours, fermentation in stainless steel at 14/15 ° for about 3 weeks.
2020
Camporella IGT bianco
Obtained from soft pressing of whole grapes (0.6 atm), static decantation at 8 ° C for 24/36 hours, fermentation in stainless steel at 14/15 ° for about 3 weeks.
2019
Santa Goccia
Obtained from soft pressing of whole grapes (0.6 atm), static decantation at 8 ° C for 24/36 hours, fermentation in stainless steel at 14/15 ° for about 3 weeks.
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NOT ONLY WINE
L e M a s s e A r t R e s i d e n c y
The art residency Fattoria le Masse, is a program dedicated to support multidisciplinary artists.
It is a laboratory and a space that aims to promote cultural exchange and contemporary sustainability.
FARM ACTIVITY
Y o g a c l a s s e s
OUR TERRITORY
F a t t o r i a L e M a s s e
Fattoria Le Masse is a small family-run business in the Chianti Classico area located in Barberino Val D’Elsa.
Our passion for this territory has given life to a project that is based on the practices and principles of biodynamic agriculture not only as a method for cultivating and producing good and vital products but also as a way of life, with the main purpose of supporting the earth and become deeply in tune with it.
experiences
Come visit!
We like to welcome those who come to the company to satisfy the curiosity to understand who we are and to taste our wines and our oil together.
Fattoria le Masse is family property that has belonged to the Mugnaini family since the early 50s, when Paolo Mugnaini bought the farm.