Massa Vecchia is one of the founding names of Italian natural wine. Fabrizio Niccolaini planted the estate in 1985, long before the term existed, on the slopes of the Metalliferous Hills above Massa Marittima in the upper Maremma. The farm is tiny, just over three hectares of vineyards on clay and limestone, worked biodynamically and bottled with native yeasts, no filtration, and barely any sulfur. The Sangiovese comes mostly from the Beruzzo vineyard at around 300 meters, fermented in open wooden vats with a long maceration. The wine is wild, transparent, and alive, with crunchy red fruit, dried herbs, and a distinctive Maremma earthiness. A cult bottle that drinks like nothing else in Tuscany.