Cantina Massara Verduno Pelaverga DOC
$39.95
Wine overview: A fragrant, light-bodied red made from the rare Pelaverga Piccolo grape. The wine is distinguished by aromas of red berries, roses, violets and an unmistakable white-pepper character. Stainless-steel maturation preserves its perfume, freshness and delicate structure.ProducerCantina Massara is one of three historic estates descended from the Burlotto family’s winemaking legacy in Verduno. Its origins extend to the mid-19th century and the work of Giovan Battista Burlotto.The family’s holdings divided into three winemaking entities in 1940: Comm. G.B. Burlotto, Castello di Verduno and Cantina Massara. Today, Cantina Massara is led by fifth-generation grower Gian Carlo Burlotto with his children, Gianluca and Claudia.The estate is particularly associated with the elegant, perfumed character of Verduno and produces Barolo alongside its limited-production Verduno Pelaverga.Vintage2024 is the latest commercially documented vintage.Grape varietyPelaverga PiccoloThe producer presents the wine as Pelaverga Piccolo; no supplementary variety is identified.Pelaverga Piccolo is a rare, late-ripening red grape cultivated principally in Verduno and small neighbouring portions of La Morra and Roddi. It is distinct from Pelaverga Grosso, despite the similarity in their names.The grape produces pale-coloured, highly aromatic wines with relatively gentle tannins, fresh acidity and characteristic notes of strawberry, cherry, flowers and white pepper. The peppery character is one of Verduno Pelaverga’s most recognizable signatures.AppellationVerduno Pelaverga DOC, also legally known as Verduno DOCThe denomination was established in 1995. Its production area encompasses Verduno and limited adjoining areas in La Morra and Roddi.The wine must contain at least 85% Pelaverga Piccolo, with up to 15% other authorized non-aromatic red varieties. Cantina Massara’s technical sheet identifies its wine simply as Pelaverga Piccolo.Vineyard and terroirThe fruit comes from three vineyards in Verduno:
Vineyard | Aspect | Elevation |
Silio | Southeast | 280 metres |
Campasso | East | 250–300 metres |
Neirane | East | 210 metres |
Additional details:
Soil: pale, chalky and relatively sandy
Training: espalier with Guyot pruning
Vine age: approximately 10–35 years
Planting density: approximately 4,200 vines per hectare
Yield: approximately 90 quintals/9,000 kg per hectare
Harvest: around mid-September
The east and southeast exposures capture the gentler morning sun, helping preserve perfume and acidity. The sandy, chalk-rich soils provide drainage and contribute to the wine’s light structure and stony mineral quality. Cantina Massara technical sheet
Vinification and maturation
Grapes crushed before fermentation
Fermentation vessel: temperature-controlled stainless steel
Maximum fermentation temperature: approximately 25°C
Skin contact: eight days
Extraction: gentle pump-overs
Maturation: five to six months in stainless steel
Bottling: March following the harvest
Oak: none
The gentle extraction is intended to introduce sufficient oxygen and keep the must evenly mixed while encouraging the development of Pelaverga’s floral and pepper aromas.
Analytical information
Alcohol: 14%
Total acidity: not disclosed
pH: not disclosed
Residual sugar: not disclosed
Bottle size: 750 ml
Some current retail databases show a different alcohol figure for the 2024 vintage, but the producer/importer technical sheet specifies 14%. The imported bottle label should be treated as definitive.
Tasting notes
Pale ruby with violet reflections. Highly fragrant aromas of Maraschino cherry, raspberry, wild strawberry and pomegranate are followed by rose, violet and freshly ground white pepper. Subtle notes of rhubarb, herbs, clove and crushed stone add complexity.
The palate is light-bodied, dry and energetic, with crunchy red fruit, bright acidity and soft, silky tannins. A stony mineral quality runs through the wine, leading to a clean, lightly savoury finish marked by violets and pepper.
Service and food pairing
Recommended serving temperature: 13–15°C
Light chilling: recommended
Decanting: generally unnecessary
Glassware: medium-sized Burgundy or aromatic red-wine glass
Drinking window: now through approximately 2029
Pair with charcuterie, vitello tonnato, tajarin, mushroom or cheese tarts, roast poultry, grilled swordfish, tuna, pork, pizza, mild curries or dishes seasoned with coriander, fennel, clove or star anise.
Quantity
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