Piacevole esperienza nel Canavese
Consigliato, tutto molto bello e tranquillo, l’ambiente familiare! Ci ritorneremo sicuramente
Ein Erlebnis buchen
1 Stunde 30 Minuten
Über das Weingut und die Weine
Cantina Massoglia has been a family business for more than 40 years. My grandfather was a cooper and worked together with his grandfather constructing and fixing oak casks where wine was put to rest in the cellars. Having some vineyards in the hills around Agliè, he produced wine both for his own family and also for his neighbours who were able to buy the wine directly from the producer at a good price. Of course in those days, he did not have a wine cellar as we know them today. After some years, my grandfather married and had a son. At the time, many engineering companies were investing in the Canavese area. Due to the post-war crisis and the idea of a secure salary, he decided to go and work for one of these companies. However, he never gave up producing his wine. When he arrived home from work late in the afternoon, he would help his wife in the countryside with the jobs she had not managed to finish. Day after day, he managed to put aside some money in order to subsequently build the first installations of Canavese Rosso and Erbaluce where he was helped by his now grown-up son. Year after year, both the number of customers and the requests for grape juice increased. At this point, he started to transform the stable, extending the cellar with exposed bricks in a vintage style. At the end of the 90s, he requested the DOC certification for his Erbaluce wine and produced his first labels and packages. In the meantime, he took over numerous other vineyards from pensioners who were no longer able to work in the countryside. In the 2000s, when Marco was 19 years old, with the help of his father he decided to take over the Massoglia farm, sending his grandfather into well-deserved retirement. Some years later, Chiara also joined the company following in her father's footsteps and listening to his wise teaching.
Every year the harvest at Cantina Massoglia begins with Passito. We go along the pergola picking out only the healthy, ripe clusters and especially the ones more detached from the others, minimizing the risk of the grapes going off. We put them into crates in a kind of attic and leave them there through the winter, at least until January, when we squeeze the juice out of them into a tank where they are left to ferment and then mature. After some years, we bottle the wine and put it on sale. For several years many of our customers have ordered our Passito to help them celebrate on their wedding day. After the Passito harvest, we start the Erbaluce harvest. When we have picked the grapes, we put them into the cellar and leave them to cool down overnight. The next morning we squeeze them and leave them to cool again for a day before letting them ferment. The fermentation process is obtained only through the use of temperature, in this way maintaining the fresh perfumes of the grapes in the must which then transforms into the wine. Erbaluce is an indigenous Canavese species of grape. We grow it with the ancient Canavese pergola method, which gives its best from the 5th bud onwards. Although it is not an easy way of cultivating, we use it in order to obtain the maximum quality in our wine cellars. We also produce red wines like Canavese Barbera DOC and Canavese Rosso DOC which you can find both bottled and unbottled, together with other white, red, and rosè wines.