Estate: Walter Massa is one of the most in demand, pioneering winemakers of the moment. Working with indigenous grapes in the village of Monleale in the southeast corner of Piedmont, Walter is known as the “Maestro of Timorasso” after rescuing the native grape from near extinction. Focusing on native grapes [Croatina, Barbera, Freisa, Nebbiolo] he farms his 22 hectares of 8 distinctive vineyards using organic and sustainable methods.
The name ‘Terra Sic Est’ has its roots in the Latin phrase ‘Sic Est’, which can be translated as ‘that’s how it goes,’ or ‘what you see is what you get’. Walter is a fan of motorcycles; therefore ‘Sic’ can also be used to pay respect to the late, renowned professional motorcycle racer Marco Simoncelli [nicknamed Sic], who was in a fatal motorcycle accident in 2011.
Winemaking: Grapes were hand harvested from vineyards with calcerous and clay soils. The two grape varietals were vinified together, fermented and aged in stainless steel. Only native yeasts are used.
Tasting Notes: Transparent ruby red in colour with aromas of fresh raspberry and clean minerals. Vivid raspberry, cherry, strawberry and a slice of red apple are wrapped in silky tannins. A hint of herbs and clean minerality compliment the fruity finish. Drinking more like a light red than Rosé, this is versatile at the table and so incredibly easy drinking, consistently one of my favourite Rosés.
Blend of Barbera and Freisa [I was not able to locate varietal percentages.]
Estate Bottled by the Producer Massa