The position of Palazzo Massaini, immersed in the flourishing vegetation of Tuscan’s countryside, has allowed us to grow some of the healthiest and most valuable products in the gastronomic world. The large area of 13 hectares of vineyards extends into the green and uncontaminated areas of Palazzo Massaini where varieties of native vineyards reign supreme to preserve the uniqueness of the territory. Each wine is characterized by unique aromas, complex features and a carefully studied selection of olfactory and gustatory notes, which together generate harmonious and well-structured flavors.
The olive trees of the estate cover over 15 hectares of countryside, here the trees are divided between frantoio, moraiolo, olivastra and leccino, which, expertly controlled, give life to the king of Mediterranean cuisine: extra virgin olive oil.Letting yourself be carried away by the river of flavors, admiring Pienza at sunset is something so magical and difficult to explain that it would need “a pen from the past” to be properly understood.
Our Wines
Ruby red with intense notes; Cultivated for years, one of the vineyards that prefers the silty and clayey terroir of Palazzo is Sangiovese: the king among the vines and the most widespread native red vine of Tuscany.
White and rosé wines; The green hills of Tuscany and the richness of biodiversity collect the best vines of the region for the production of whites and rosés that are fresh and pleasant to the palate.
Olive Oil
The olive trees of the estate cover over 15 hectares of countryside, here the trees are divided between frantoio, moraiolo, olivastra and leccino, which, expertly controlled, give life to the king of Mediterranean cuisine: extra virgin olive oil.
Rich in polyphenols, essential for daily well-being, Palazzo Massaini’s precious superior category olive oil is obtained from the processing of olives harvested within 24 hours, without the use of any harmful product, finally it is cold extracted only by mechanical processes to preserve all the beneficial and organoleptic properties of the olives.
