In our production process we do not use animal proteins or products of synthetic origin with the exception of the necessary sulfur; often lower than the parameters of the organic specification. Fattoria Le Masse bases its work on exclusively organic and biodynamic practices.
Organic Tuscan red wine made from 70% Sangiovese, 20% Canaiolo, Colorino and Malvasia grapes. 13% spontaneous fermentation wine carried out by indigenous yeasts in 15 hl and 20 hl vats, without temperature control.
Organic Tuscan red wine made from 100% Canaiolo grapes.
Aging in steel and cement vats for at least eight months, followed by at least six months in the bottle.
Aging in steel and cement vats for at least eight months, followed by at least six months in the bottle.
Organic Tuscan red wine made from 100% Sangiovese grapes.
Wine with an alcohol content of 13%.
IGT white wine made from 75% Chardonnay and 25% Pinot grigio vines.
The vinification is carried out with soft pressing of the 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.
The vinification is carried out with soft pressing of the 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.
IGT white wine obtained from 100% Trebbiano vine.
Alcohol content of 12.5%.
