Massimo Coletti is a distinguished winemaker whose journey into the world of viticulture and oenology is as impressive as the wines he produces. Born and raised in the heart of Italy’s wine country, Coletti was immersed in the traditions of winemaking from a young age. His formal education began at the University of Udine, where he earned a degree in Viticulture and Oenology. This academic foundation was further enriched by practical experiences at Château Latour in Bordeaux and Domaine d’Eugénie in Burgundy.
Upon returning to Italy in 2002, Massimo Coletti established his estate, Via Larghe, in the rolling hills of Veneto. His vineyards span approximatelys 25 hectares, featuring glaciated soils with excellent drainage and limestone deposits that enhance the minerality and complexity of the wines. Massimo adheres to organic farming principles, avoiding the use of chemical fertilizers and pesticides. This approach helps maintain the natural ecosystem and promotes biodiversity within the vineyards.
In the cantina, Coletti practices minimal intervention, allowing the natural characteristics of the grapes and terroir to shine through. For his red wines, Massimo Coletti begins with meticulous sorting of the grapes before they are destemmed and crushed. The alcoholic fermentation occurs in thermo-regulated, stainless steel tanks, in which the grapes have extended skin contact for 10 to 20 days, followed by malolactic fermentation. The wines are aged in 225L and 500L French and Slavonian oak barrels for 12-24 months. If necessary for the vintage, the wines are lightly filtered and fined prior to bottling. Only minimal sulfur dioxide is added.
For Massimo Coletti’s white wines, grapes are harvested early in the morning to retain freshness, then gently pressed to extract juice. Fermentation takes place in stainless steel tanks at lower temperatures (12-16°C) to preserve the wine’s aromatic profile and freshness. Malolactic fermentation is generally avoided to maintain the wine’s crisp acidity and vibrant fruit character. Most white wines are aged in stainless steel tanks or neutral oak for a few months to up to a year. Minimal fining and gentle filtration techniques are used to ensure clarity while preserving the wine’s natural flavors and aromas.
Massimo’s Prosecco stands a world apart from the mass-produced versions made via industrial tank fermentation. He employs the traditional and labor-intensive col fondo method. This begins with primary fermentation of the base wine in a stainless steel tanks, after which the wine is bottled with a small amount of residual sugar and indigenous yeasts. This leads to a second fermentation in the bottle, naturally producing the bubbles of carbon dioxide. Unlike Champagne, which undergoes riddling and disgorging to remove sediment, col fondo Prosecco is not clarified, with the lees remaining in the bottle. The result is a slightly cloudy Prosecco with added texture, depth, and as well as a seductive flavor profile featuring notes of yeast, bread, and fresh fruit.
