# Cantina Massara Verduno Pelaverga DOC (2024)

- **Producer:** Cantina Massara di Gian Carlo Burlotto
- **Colour:** red
- **Type:** still
- **Grapes:** Pelaverga Piccolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €13
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, rose, violet, black pepper, white pepper

## About this wine

Cantina Massara's winemaking heritage in Verduno dates back to the 1850s with Commendatore Giovan Battista Burlotto. In 1940, the family estate was divided into three separate entities, establishing Cantina Massara alongside Castello di Verduno and Comm. G.B. Burlotto. Today, fifth-generation winemaker Gian Carlo Burlotto, together with his children Gianluca and Claudia, manages the estate. Verduno Pelaverga DOC is crafted exclusively from Pelaverga Piccolo, a rare autochthonous variety grown almost exclusively around Verduno. In 1995, Gian Carlo Burlotto was one of six founding winemakers who established the Associazione Verduno è Uno to safeguard and promote this historic local grape. The 2024 vintage delivered vibrant acidity and pristine aromatic detail.

## Interesting facts

- In 1995, Gian Carlo Burlotto co-founded the Associazione Verduno è Uno to preserve and promote the rare Pelaverga Piccolo grape.
- Verduno Pelaverga DOC is one of Italy's smallest appellations, centered around the village of Verduno.
- The Burlotto family winemaking heritage in Verduno traces back to the 1850s under Commendatore G.B. Burlotto.

## Food pairing

The high natural acidity, light-to-medium body, and soft tannins of Verduno Pelaverga make it an exceptionally versatile pairing for charcuterie, poultry, pork, and earthy mushroom dishes without overpowering delicate flavors.

## Wine making process

Grapes are harvested by hand in mid-September from three historic Verduno vineyards (Silio, Campasso, and Neirane) planted on sandy, calcareous marl soils at 210–300 meters elevation. The grapes are destemmed, gently crushed, and macerated on skins for 8 days in temperature-controlled stainless steel tanks below 25°C. Delicate pumpovers introduce controlled oxygen to stimulate fermentation while preserving primary floral and peppery aromatics. The wine is aged exclusively in stainless steel tanks until spring bottling to maintain fruit purity.