Derthona Bee Free 2023 Vigneti Massi

Bee Free 2023 – Vigneti Massa

The free and unfiltered soul of Timorasso

In the vineyard: biodiversity and identity

Bee Free is the most radical, unfiltered expression of Timorasso by Walter Massa. The grapes are sourced from the marl and limestone soils of the Colli Tortonesi, where natural biodiversity defines the vineyard. Farming is minimalist and ecological, with no synthetic chemicals—only copper, sulfur, and manual labor. The name “Bee Free” celebrates the presence of bees as a symbol of balance, vitality, and a vineyard ecosystem free from interference and full of life.

In the cellar: raw and honest winemaking

Nothing is added, nothing is taken away. Bee Free is fermented spontaneously, without temperature control, fining, filtration, or added sulfites. It’s a raw and sincere white wine, unfiltered and slightly cloudy, that embraces its natural evolution. It’s not about style or polish—it’s about authentic agricultural truth in liquid form.

Color: golden yellow, cloudy and naturally hazy.
Nose: dried herbs, lemon zest, resin and flint stone.
Palate: salty, deep, slightly tannic, with a clean and persistent finish.

Technical Sheet

• Name: Bee Free

• Vintage: 2023

• Grape: 100% Timorasso

• Region: Colli Tortonesi (Piedmont, Italy)

• Vinification: spontaneous fermentation in stainless steel

• Sulphites: none added

• Filtration: none

• Aging: only in stainless steel

• Alcohol: approx. 13% vol

• Production: limited bottles

• Style: natural wine, unfiltered, no added sulfites

• Pairings: macrobiotic cuisine, Asian food, blue cheeses

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Vigneti Massa

The free spirit of the Colli Tortonesi

In the vineyard: identity, biodiversity and territorial tension

Vigneti Massa is a true cultural revolution within the Piedmontese wine scene. The winery, led by Walter Massa, is deeply rooted in the Colli Tortonesi, where it has worked for decades to restore dignity and relevance to Timorasso, an indigenous grape once nearly forgotten. The vineyards, between 250 and 400 meters above sea level, stretch across hills of calcareous marl and ancient soils, giving the wines mineral depth and saline tension. Farming here follows an agroecological mindset: no herbicides, only copper and sulfur, manual mowing, and a strong focus on microbial soil health. The cultivation is label-free but principled and rigorous.

In the cellar: research, respect and liquid truth

Walter Massa’s cellar philosophy follows the same coherence: each wine must speak the language of the land, never hidden behind technical makeup. Fermentations are spontaneous, filtration is minimal or absent, and sulfites are used only when truly needed. The winery becomes a space of controlled experimentation, where each vintage sets the rhythm. Timorasso, in particular, is allowed to mature slowly—sometimes in steel, sometimes in large wood—but always with the goal of expressing its evolving complexity. Vigneti Massa doesn’t simply produce wine: it crafts liquid interpretations of a living landscape, often provocative, always sincere.