From Trebbiano vines planted in 1961 and 1986 on sand and clay, this skin contact ('orange') wine ferments with native yeasts in 8hl amphora without temperature control. Daily punchdowns occur through fermentation which lasted nearly 1 month. Juice and skins sit together for 5 months to extract color and aromatics. The wine is then bottled and released in its youth. 900 bottles are produced. The winemaking at Le Masse is unfussy and focuses on highlighting the natural attributes of their regions and indigenous grapes. Grapes are hand harvested, wines ferment with native yeasts in tank, and only manual punchdowns are employed. Active oak and sulfur additions are kept to a minimum as well. We love Le Masse for the sense of refined rusticity we find in their wines.