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This is our little prince, the worthy heir of the illustrious Trebbiano di Soave: an historical grape variety that has almost been forgotten, is often misunderstood and confused. Massifitti is the result of a long and adventurous journey that we embarked on at the origins of this ancient Trebbiano in order to rediscover its character and authentic nature. This wine, born and bred on Fittà basalt, is a tribute to our land and its history of which we are the guardians.

MorePrint technical sheet

  • _5grappoli Bibenda 2020 Bibenda Editore - Massifitti 2016
  • _5grappoli Bibenda 2019 Bibenda Editore - Massifitti 2015
  • _5grappoli Bibenda 2018 Bibenda Editore - Massifitti 2014
  • 93+ pt Wine Advocate 2019 Massifitti 2016
all awards of this wine ›

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‹ Introduction

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Fittà Cru

Total hectares: 155
Hectares of vineyards: 70
Position:  summit – slope
Exposure:  south, east and west
Altitude: 64-312 m

Fittà is a village in the municipality of Soave at 300 metres above sea level, in the heart of the Classica area. Thanks to the altitude, Fittà has a wide diurnal temperature range in summer and constant ventilation. The hills in this area are made up of soil of clear volcanic origin, with basalt ground layers and a clay-silt texture; the slopes of the hills range between 10 to 30%. 

In the Cru of Fittà there are some of our vineyards whose grapes are used to make Soave Classico and also one of our oldest vineyards, Le Rive, with a southern exposure and planted entirely with Garganega, with the traditional pergola veronese training system. Also in the Fittà area there are the new Guyot-trained Trebbiano di Soave vineyards whose grapes are used to produce Massi Fitti.

cartina cru fitta foto cru fitta

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Carbonare Cru

Total hectares: 35
Hectares of vineyards: 28
Exposure: east and northeast
Altitude: 120-280 m

The name of this cru refers to the distinctive colour of the soil: “as black as coal.” In fact, the soil is dark and deep with a clayey soil texture, not calcareous, strongly volcanic and made up of altered and compact basaltic rocks. The area is frequently ventilated and generally cool. Here there are some of the oldest vineyards in the whole of the Classica area. In Carbonare, the slopes of the hills range between 10 and 30%. 

The Monte Carbonare vineyard is in the highest part of this area and cultivated with sixty-year-old Garganega vines.

cartina cru carbonare foto cru carbonare

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Castellaro Cru

Total hectares: 35
Hectares of vineyards: 30
Position: summit-slope
Exposure: south, east and west
Altitude: 140-260 m

Castellaro is the name of a volcanic cone situated in the north of the Classica area. Here basaltic stones abound and the soil texture is moderately fine. The high altitude and the exposure guarantee constant ventilation and long hours of sunlight. The slopes range between 15 and 40%.

The best Garganega grapes for making our Recioto di Soave come from this vineyard on the summit of the mountain.

cartina cru castellaro foto cru castellaro

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Tremenalto Cru

Total hectares: 87
Hectares of vineyards: 75
Position: summit – slope
Exposure: east and north
Altitude: 57-230 m

This northernmost part of the Classica area is distinctive for its dark and deep soil of volcanic origin. The heaven-sent, cool northern winds run through Tremenalto and are important for the wellbeing of the vines during summer and the hottest years. The slopes of these hills are generally steep (20-35%). 

The grapes for making Soave Classico are grown in the steep vineyards in this area.

cartina cru tremenalto foto cru tremenalto

Harvest 2012

Technical Data

Classification: Bianco Veronese IGT

First vintage: 2008

Number of bottles produced:

Grapes: 100% Trebbiano di Soave

Grape production per hectare: 5 ton

Start of harvest: mid September

Harvesting method: manual - in crates

Pressing: soft pressing of whole grapes

Alcohol fermentation: without the skins using natural yeasts, in steel vats

Alcohol fermentation time: 15 days

Alcohol fermentation temperature: 15-16 °C

Malo-lactic fermentation: not carried out

Maturation: 15 months in contact with the fine sediments in steel vats

Filtration: only one membrane filtration before bottling

Affinamento: 12 months in the bottle


Analysis: Alcohol contents: 12,50 % by volume - Total acidity: 6.30 g/l pH: 3.28 - Reduced extract: 22 g/l

Vineyard Profile

Massifitti: new vineyard situated in the Fittà microzone

Type of Soil: of volcanic origin, made up of compact basaltic rocks.
To produce this wine the most interesting of the old Trebbiano di Soave vines which live in our high hill vineyards, have been selected and multiplied in collaboration with the Agriculture Faculty University of Milan, creating a new vineyard entirely dedicated to this interesting but little known variety.

Organoleptic Profile

Colour: brilliant straw yellow with golden highlights.

Nose: reveals white floral notes (lily of the valley and jasmine), tree fruit and mineral (flint).

Palate: creamy and savory, it delivers ripe pear, aromatic herbs and mineral alongside crisp acidity.

Serving temperature: 11 - 13 °C

Best with...

Excellent with raw fish (oysters) and sushi. It goes very well with vegetable and fish first and main courses.

Veneto regional cuisine:
fried moleche (soft-shell crabs), polenta "Biancoperla" and schie (very small shrimps typical of Venice's lagoon), risi e bisi (rice with peas), stewed cuttlefishes alla veneziana.