Two things are never enough: a good glass of champagne and a good glass of champagne. Alberto Massucco, a Piedmontese entrepreneur in the engineering sector, thinks, says and lives this every day. He is so passionate about champagne and bubbles that this has become one of his life reasons and has made him the first Italian to own a vineyard in Champagne and produce his own. He is elegant and persuasive, like the bubbles he is in love with, cultured and perceptive, an attentive observer, a sincere and stimulating conversation partner, with eyes that light up and a smile that fills his face when talking about champagne.
His passion for this world began when he was a boy when he tasted his first glass at the age of fifteen and realised he had a passion for cultivating. As an adult, he began to travel to Burgundy and Champagne, with a careful selection process that led him to work alongside small Maisons that he made known in Italy. Champagne with the Rochet-Bocart signature of Mathilde Devarenne, a young person with a perfect mastery of the champenoise art, Jean Philippe Trousset formerly Trousset-Guillemart, Montagne de Reims, Eric Taillet in the Valle de la Marne (pure Meunier) and Gallois-Bouchè in Côte de Blancs. They all belong to the récoltant manipulate category, heroic winemakers and creators of skilful bubbles.
In recent years, he has given a lot of space to women producers: he started importing “Isos” (from Greek “equal”) and limited production of Le Fa’Bulleuses, an association created by seven passionate women producers, who in 2015 joined together to tell their Maisons in unique champagne that expresses the chorality of seven different places. At the request of many chefs and restaurateurs, they have also created personal Cuvèes, first and foremost the Cuvée Privée of Del Cambio in Turin, the well-known starred restaurant with chef Matteo Baronetto. These are tailor-made champagnes, studied in detail, from the bottle to the labels, from the foil cap to the stopper, with the final choice made by the customer.
And now the big leap, from importer to producer and vineyard owner. His dream came true and bore unexpected fruit that even he didn’t think he could achieve. Perhaps it was a natural evolution. Certainly, meeting and frequenting esteemed champagne producers has been a determining factor. This has led to such friendships that Alberto Massucco is now considered one of them, esteemed for his commitment and dedication.
His friendship with Jean-Philippe Trousset and Erick de Sousa, among the best producers in Champagne, and the experience gained over the years are now translated into the Alberto Massucco Champagne line. Next spring, the Cuvée Mirede will be ready, dedicated to his late wife, who knew all about this project. A tribute to a great woman who always supported and encouraged him. And then another product, Mavi, dedicated to his granddaughter Maria Vittoria, made with Jean-Philippe Trousset, one of the vignerons in his distribution line.
For the Millesimato Alberto Massucco Champagne Grand Cru, Blanc de Blancs, 100% Chardonnay from the great 2018 and 2019 vintages, we have to wait until 2023. It’s a great lesson, which according to Massucco, comes and must come to us from wine: the time of waiting is never empty, but space for creation. In the meantime, in 2022, Alberto Massucco presents 500 limited edition bottles: Mon idée de Cramant, a numbered cuvée that you can reserve by choosing your preferred number. The distribution activity will continue to be central. The product under the Alberto Massucco Champagne brand will have an important focus. The team working with him in the company is very important; first of all, Cinzia Zanellato is responsible for commercial activities and Laura Gobbi, the external communications manager.
Time passes serenely; the gaze through the tulip-shaped glass is lost among the Champagne vines, listening to what Alberto Massucco considers the most beautiful sound in the world, the bubbles bubbling towards the surface of the glass.
Enjoy even more @ Massucco Champagne
Article edit by Nadia Toppino
Food, Wine & Hospitality Journalist