The estate has roots that date back to the late 19th century, when the property first developed around a rural house surrounded by vineyards. Over time, this agricultural foundation has been reinterpreted and brought into a contemporary dimension, while maintaining a strong link with its origins.

Today, the winery is led by Camilla Rossi Chauvenet, who has reshaped Massimago with a clear and focused approach, centred on organic farming and on the careful study of individual vineyard parcels. The estate extends across a single body of land, where differences in altitude, exposure and soil composition are observed and vinified separately.

The vineyards, located between 80 and 350 metres above sea level, grow on a mix of calcareous, clay and marl soils. This diversity supports a range of expressions based on the traditional varieties of the area, particularly Corvina, Corvinone and Rondinella, giving wines that balance structure with freshness.

Production includes the classic wines of the denomination, from Valpolicella and Ripasso to Amarone, alongside smaller experimental batches developed through microvinification. The work in the cellar follows a measured approach, aimed at preserving the identity of each parcel and limiting intervention.

Alongside winemaking, Massimago has developed a strong focus on hospitality, with a wine relais, tastings and experiences that connect the visitor directly with the vineyards and the rhythms of the estate.

Today, Massimago presents a contemporary interpretation of Valpolicella, built on organic practices, detailed vineyard work and a clear commitment to expressing the character of its land.