To produce the Colli Tortonesi Barbera DOC Bigolla Vigneti Massa, the harvest is manual in tubs with selection in the vineyard, when the lignified stalk (right moment of ripening signaled by the browning of the petiole inside). The vinification is traditional with daily pumping over for about 8/10 days, pomace massage around the 4-5th day, racking and soft pressure of the pomace, immediate reintegration of the must of the total squeezing rate.
Walter Massa can be defined in all respects as an independent and courageous winemaker who, since the 1970s at the helm of the family winery, has managed to successfully change, rebuild and relaunch the oenological face of an entire territory, that of the Tortonesi Hills, that is of that small strip of Piedmontese land nestled between the Monferrato and the Oltrepò. Vigneti Massa is the name of the family-run winery, founded by the Massa ancestors in 1879, which today boasts a property of 23 hectares on the hills of Monleale, about 300 meters above sea level. In line with the long family and territorial tradition, these vineyards are cultivated with scrupulous attention and peasant common sense, limiting treatments to a minimum. Contrary to any form of bureaucracy and always against the tide, Walter is convinced that wine is made in the vineyard and in the cellar, not with brands and documents, for this reason he has chosen not to resort to forcibly the denominations shown on labels, thanks to his consolidated reputation as true artisan of wine.