massaneraFrom Chiesanuova a road on the right leads to Massanera, which probably owes its name, Black Mass, to the extensive holm-oak woods that surrounded it in Medieval times. Massanera was the hunting residence of a noble Florentine family until the 18th century, when it was transformed into a farm. Two houses were built as “farmers’ dwellings and storehouse for crops”, indeed marble plaques on their external walls bear this inscription, and the first holding was cultivated. In 1785 Giovanni Gaspare de’ Menabuoi built the first stately home on the site: inspired by a long trip to France, whose revolutionary ideals he embraced, he commissioned a small villa on his return dedicated to the People of France. Today’s villa was designed in 1848 by the engineer Carlo Gallizioli, by then the new owner. during the Second World War the villa suffered shelling from both sides when it was used as General Headquarters by the withdrawing German troops, and later, by the American army.
Massanera has been lovingly rebuilt and partially enlarged. Traces of the damage of the war have deliberately been left on the iron gratings, window sills and doorposts. Since the war the estate has acquired more buildings and land, and today it extends over approximately 100 hectares, 30 of which are vineyards, olive groves and sown fields. Ten years ago a traditional breed of pig, the “Cinta Senese”, was reintroduced into the remaining 70 hectares of woodland and the herd has been happily grazing and reproducing in the wild since then. Unique products are made from their meat, which is highly prized by gourmets who have rediscovered its flavor.
Massanera is the first agricultural estate one reaches coming from Florence. It lies on the hills immediately South of the city. Its vineyards overlooking Florence’s spectacular monuments produce the grapes for two of the estate’s finest wines: the Chianti Classico DOCG, a pure Sangiovese, harvested into wooden crates and aged for about one and a half years in sqmall oak barrels; and the Prelato di Massanera-lGT Rosso Toscana, from select Sangiovese grapes, aged for three years in small oak barrels. Both wiles unmistakeably express the characteristics of their land of origin and the farming culture lying at their roots. The estate also produces the Per Me and the Particolare, two IGT Rosso Toscana based on Sangiovese and other red
grape varieties; the Bianca di Massanera, a grappa made from the dregs of pressed Chianti Classico grapes; the Neroamaro di Massanera, a spirit made from wild herbs gathered on the estate’s grounds; the Aulente di Massanera, an extra-virgin olive oil; and, of course, their Cinta Senese charcuteries.
Massanera’s new vineyards have a density varying from 3,500 to 5,000 vines per hectare. Pruning follows the low “spurred cordon” technique, and the quantity of grapes is controlled so as not to exceed 2 kg per plant. The Sangiovese variety makes up 95% of grapes, followed by Merlot. The underground cellars are air-conditioned to maintain a constant temperature and humidity. All the wines are aged in small French oak barrels for 1 to 4 years and fined in bottles from 3 months to 1 year. Spirits are made from the dregs of pressed grapes, which are sent immediately for steam distillation using the “discontinuous method”. The olive groves cover approximately 8 hectares. The trees are pruned each year to limit production and retain the aromas typical of the Chianti Classico region. The Agriturismo complex has all the characteristics of Tuscan country houses: terracotta tiled floors, wooden beams and period furniture. There are two swimming pools near the two Agriturismo buildings. Guest may visit the cellars, the Cinta Senese grounds and taste the estate’s products in the restaurant. They can take long walks within the property, in the woods, vineyards and olive groves. The Agriturismo is made up of 7 apartments, accommodating a total of 20-22 people. The estate organizes wine tasting, theme dinners and cookery classes. Food is prepared almost exclusively using the farm’s own produce: chickens, rabbits, pigeons, ducks, geese, pigs and fresh vegetables from the vegetable garden The dishes are mostly traditional Tuscan recipes, always featuring Massanera’s extra-virgin olive oil. The views of the Chianti Classico hills from restaurant’s terrace match the pleasures at the table.

Address: Via di Faltignano, 76 – 50020 Chiesanuova Sun CascianoVal di Pesa (F11 Tel. 055 8242360 – Fax 055 8242441 e-mail: info@massanera.com www.massanera.com

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