Suavia Massifitti

Suavia Massifitti

Wine Description

Fittà is the name of the ancient village where Suavia is based.  It derives from the Latin word, “fictus,” meaning, “driven-in,” which refers to the masses of columnar basalt that are naturally found in the area and appear to have been driven into the ground.  The name, Massifitti, translates roughly as, “embedded masses” and pays tribute to this aspect of the local area.  Made from 100% Trebbiano di Soave, Massifitti is fermented in stainless steel tanks following a 24-hour cold soak maceration.   It is then refined for another six months in tank. 

Suavia, Alessandra, Valentina and Meri Tessari, Owners
Suavia, Alessandra, Valentina and Meri Tessari, Owners
Suavia, Alessandra, Valentina and Meri Tessari, Owners
Suavia, Alessandra, Valentina and Meri Tessari, Owners
Suavia, Alessandra, Valentina and Meri Tessari, Owners
Suavia, 80 year old Garganega vine, Le Rive Vineyards
Suavia Harvest
The village of Fittà where the winery is located surrounded by the best vineyards of the region
The sisters with Grandfather Giuseppe Tessari
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Acclaim
“Flinty reduction with “sharpened” lemon zest to the nose and a palate that attacks you with its brightness. Bone-dry and slightly demanding, but extremely fresh and zippy for trebbiano. Lots of lime juice in the end before a pithy finish.”
— James Suckling, Sep 2022
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Vineyard & Production Info
Vineyard name
Multiple Vineyard Sites
Vineyard size
30 acres
Soil composition
Calcareous and Volcanic
Training method
Pergola/Arbor-trained
Elevation:
984 feet
Vines/acre:
3500
Yield/acre:
2 tons
Exposure:
Various
Year vineyard planted:
2006-2008
Harvest time:
september-October
First vintage of this wine:
2008
Bottles produced of this wine:
20,000
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Winemaking & Aging
Varietal composition:
100% Trebbiano
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
12 days
Fermentation temperature:
63 °F
Maceration technique:
Cold Soak Maceration
Malolactic fermentation:
Yes
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
6 months
Total SO2
125
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Analytical Data
pH level:
3.2
Acidity:
6.1 g/L
Alcohol:
12.9 %
Dry extract:
22.4 g/L
Total SO2
125
Residual sugar:
2 g/L