Massa Marittima, Grosseto
In addition to Massa Vecchia, Fabrizio Niccolaini, along with his wife Patrizia, also manages Podere Aia Vecchia, a small farm in the mountains above Massa Marittima, 700 meters above sea level. Here there is a 0.6-hectare vineyard planted with pinot noir on barren, limestone soils, and also about eight hectares of pasture and hay meadows for the farm's dairy cows. Patrizia is in charge of cheese production, and the whole farm forms a self-sufficient cycle.
A dream born in 2016
The Pinot Noir variety is a grape we know well: certainly difficult to master because the clusters are tight and susceptible to disease, it requires slow and long ripening. For these reasons, Podere Aia Vecchia's plot is in a particularly favorable condition for altitude and cool temperatures.
In the winery, the main objective is to transfer all the traits of elegance and finesse that this territory guarantees, to the Pinot Noir in the bottle.
For fermentation, since 2017, Fabrizio uses locally produced limestone barrels, left open for the duration of maceration. For aging, 60-liter dames are used instead of wooden barrels. To reduce the risk of reduction, Fabrizio alternates a regular cork with a rubber stopper to control the oxygen supply.