Monleale 2011 Vigneti Massa

Monleale 2011 – Vigneti Massa

The elegance of age-worthy Barbera

In the vineyard: high-altitude, mature Barbera

Monleale comes from carefully selected old Barbera vines planted above 300 meters in the Colli Tortonesi. The marl and limestone soils give the wine a marked mineral backbone and rare vertical tension for this variety. Farming follows natural balance and traditional practices, with green harvesting and late ripening to favor complexity. The 2011 vintage was warm and well-ventilated, allowing for full phenolic ripeness and expressive tannins.

In the cellar: slow vinification, long aging

Monleale 2011 is the result of spontaneous fermentation in stainless steel, followed by over 24 months of aging in large oak barrels. There is no fining or filtration. This Barbera is made to age with dignity, offering depth, grip, and nuance. More than a decade later, the 2011 reveals its full strength: harmonious tannins and evolved balsamic notes from a hot vintage, now in full bloom.

Color: deep garnet red with brick hues.
Nose: maraschino cherry, tobacco, leather, licorice, and hints of incense and sweet spices.
Palate: rich, warm, velvety tannins with a long, sapid finish.

Technical Sheet

• Name: Monleale

• Vintage: 2011

• Grapes: 100% Barbera

• Region: Colli Tortonesi, Piedmont

• Vineyard altitude: 280–350 m a.s.l.

• Vinification: spontaneous fermentation in stainless steel

• Aging: 24+ months in large oak barrels

• Filtration: none

• Alcohol: approx. 14.5% vol

• Style: structured red wine for aging

• Bottles produced: limited quantity

• Serving temperature: 16–18 °C

• Recommended pairings: braised meats, game, aged 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.