The Masseria is made up of 100% Nebbiolo, from fruit that comes a vineyard in Treiso and Neive. The vineyard is planted south facing and the soils are made up of a mixture with clay and limestone. The grapes are harvest and then in the duration of their alcoholic fermentation, the must lies in open-top stainless steel for three weeks, undergoing daily délestages, punch downs, and open-air pump-overs. Malolactic fermentation occurs in barriques before the wine is then aged for 2 years in a combination of Slovenian casks, barriques, and steel tanks.
Aromatically this Barbaresco is enticing, with notes of ripe cherries, chalky minerality, fine tea leaves, and rose petals. On the palate, the wine is classically more feminine than its Barolo counterpart, with a rounder finesse and more floral characteristics on the palate.