AMY MASSEY
Winemaker, AMIVINI
Amy is committed to low-intervention winemaking techniques that allow the natural characteristics of the grapes to shine. She emphasizes the use of indigenous yeasts during fermentation and avoids filtration to preserve the wine’s authentic flavors. Her approach ensures that each bottle is a testament to the harmonious relationship between nature and nurture, meticulously crafted to express the true essence of its terroir.
Interview with Amy
Can you share a memorable moment that solidified your passion for winemaking?
I think the pivotal moment for me came during my sommelier course that I started in 2017 in Treviso, Italy.
I remember being surrounded by so many driven, curious women with sharp palates and sharper minds - who tasted better than most of our fellow male students in the room. In those lessons I vividly remember women dissecting wines with precision, emotion and clarity. Memories of perfumes and textures that told more about the wines we were tasting than the text books we had to read!
During my studies I realized that, a quiet female wine revolution was in act. The solidarity of that classroom showed me that wine isn’t just about a technical craft it’s about voice, presence and connection with the wines. I was quite sure that “even in Italy” a female wine voice was taking pace and literally fermenting. I qualified alongside 2 now sommeliers, one fellow wine maker and an events organizer for slow wines Italy. A very high caliber of female sommeliers from a very intense course. We studied hard but we enjoyed it too and it gave a qualification to something we loved!
It was the first drop in the glass that made the foundation for AMIVINI. Moving on from here I knew this wasn’t just something I loved to study it was what I wanted to do. I knew I had to approach and work somehow in the wine business. My first idea was to approach wine tourism because I’m English living in Italy but somehow it didn’t fit and I wanted to do something closer, more real and with a little more soul! When Covid hit in 2020 my plans to work in tourism were obviously struck dead!
I had many a brainstorming session before I came up with the concept of AMIVINI: Women in Vines; Women in Wines.
A simple but at the same time a powerful feminist statement. Born out of a frustration that I found everything about the wine world so male dominated; incredibly so in Italy! I wanted to create a female orientated company making great wines, in the most natural way possible whilst promoting female wine makers.
How has your commitment to ecological vineyard cultivation and biodynamic practices shaped the perception and quality of the wines you produce?
Our grapes are grown in small half hector hillside plots, in Premaor, Refrontolo e Rua di Feletto; countryside around the Unesco site of Valdobbiadene. They are low yielding vines on steep banks and are not subjected to any industrial farming or harmful chemicals. We respect the biodiversity and beauty of the surrounding hills and woodlands; that not only preserve the beauty of the countryside but also protect the vines from the harsh summer heat, hydric stress and all so often occurring summer hailstorms. It is fundamental for us to maintain the equilibrium of the vineyard. Wild grass and flowers grow between our vines and the vines are left to run high to enhance the perfumes of the grapes we harvest.
In high summer you can see a net difference on the hillside between our vines and a neighboring producer. Our vines are the “‘green ones” with life and vibrancy in plain sight. To produce a fine wine you need the healthiest grapes possible, to produce a fine natural wine you need to rely on taking the finest harvest into the cellar so that it is the grapes that express the quality not manipulated by processing, addictives and intervention.
I think this defines AMIVINI wines; the life and vibrancy you see in the fields you experience in the glass!
What specific traditional winemaking techniques do you find most fascinating and valuable in your winemaking process?
With Antonella Gregoletto I make my two sparkling, bottle fermented wines. CHIAPPE CHIARE - 100% Glera (varietal used for Prosecco) and SONO BELLA IN ROSA - Pinot Bianco, Verdiso and Merlot. The incredible thing about these two wines is the painstaking effect that goes into their making; using traditional wine making techniques that distinguish our wines from many of the surrounding industrial sparkling wines.
Our grapes are hand picked, selecting only the healthiest fully matured grapes into small boxes and manually taken into the cellar because no tractors can reach the steep banks. We then destem and lightly press the grapes taking the free run juice from the first pressing. Meanwhile a parcel of the grapes are laid to sun dry on beds in a farm outhouse to produce a natural grape must that will be added later. This process is traditional to the Prosecco area but has been lost due to the industrialization of mass market tank-only Prosecco. AMIVINI is proud to be working with an enologo that maintains this traditional process called “rigoverno”.
The grapes start a spontaneous fermentation in steel tanks using only ambient yeast. The process needs to be monitored and kept at controlled temperature but mainly requires a lot of patience - the grapes ferment in their own time!
The wine undergoes a primary fermentation converting sugar to alcohol and produces a dry base wine - a still wine. We bottle the wines in the Spring after the harvest, adding the naturally sun-dried grape must to make a second fermentation in the bottle. When the temperatures rise the newly bottled wine with the added natural sugars derived from the must finish the fermentation converting the residual sugar to C02 to make a delicate sparkling wine. The wines do not undergo filtering so the lees are present in the bottle - in Italian “col Fondo”.
If someone were to taste one of your wines, what key aspects of your winemaking philosophy would they find in the glass?
AMIVINI wines are direct and simple, elegant and have a crazy drinkability. Made with spontaneous fermentation and minimum intervention in the cellar our wines have an energy to them. They feel alive, vibrant, textured and unfiltered in both flavour and spirit. Our wines carry the fingerprints of the Veneto hills, minerality from the marma soils, freshness from the altitude - what’s in the bottle is an honest reflection of the vineyard.
Could you describe a tasting experience that profoundly impacted your approach to winemaking?
I remember when I tasted Antonellas wines for the first time and I was blown away by the quality, authenticity and how complex, crisp and deep her wines were compared to the industrial neighbouring producers. Her passion for her art is without end and I realized that she could be a great partner to start making my wines.
Antonella embraced the idea of AMIVINI from the very start - she herself is from a patriarchal family run business that has been traced back to the 1600’s for their winemaking. When her father passed away it was Antonella to take over the helm and she told me about the criticism she faced but also the pressure that she felt about maintaining the family name. Many a women producer tells the same story and it is a sad reminder that patriarchal rules are still in play in Italy.
"Wine isn’t just about a technical craft – it’s about voice, presence, and connection."
Could you introduce us to an indigenous grape variety that you work with and explain what makes it distinct and interesting?
Verdiso is a white grape that is indigenous to the Treviso and Valdobbiadene hills but it’s not to be confused with the similarly named Verdizo. Verdiso is not widely planted today but it’s historically important around Treviso.
Verdiso is considered a delicate grape variety, but not in the same way as, say, Pinot Noir is delicate due to thin skins. Instead Verdiso’s delicacy lies in its expression. Verdiso produces subtle aromatics; it doesn’t have heavy body or high alcohol - it’s beauty is in its freshness and finesse and it can easily be overshadowed if blended with dominant varieties. It is a refreshing and elegant and quietly expressive.
Antonella and I use Verdiso grapes in the rosé blend to add crispness and longevity.
The nose is fresh and floral with notes of elderflower, green apple, pear and a subtle hint of citrus zest with a very high acidity it makes for tension and freshness. Verdiso also has a light almond-like bitterness in the finish. Combined with the elegance and structure of Pinot Bianco that has soft florals and white peach notes and a round mouthfeel to balance Verdiso’s sharpness. Both high acidity grapes provide an excellent base for the secondary bottle fermentation. The Merlot contributes to give a delicate pink hue and softness without adding aggressive tannins.
Using the indigenous Verdiso together with international grapes blends tradition and modernity. It reflects the regional identity of Treviso, it is a distinctly personal choice of Antonella and I to make a blend that very few producers use for sparkling rosé.
And I can’t not mention for many in the Trevigiano hillside region - especially the small, family run producers- Glera is more than a grape. It’s a symbol of heritage, tradition, and pride. Growing it in the challenging labor intensive hillside of Valdobbiadene is a commitment to quality over quantity.
What is the most rewarding aspect of your career as a woman winemaker, and have you faced any unique challenges in the wine industry?
As curator and winemaker, the most rewarding aspect of my career is watching something I’ve envisioned take form: finding expert women to collaborate that embrace the concept of AMIVINI: rooted in simplicity and respect - for the land, the grapes and showcasing talented women wine makers.
A core part of my philosophy is the team behind the wines. I’m proud to work with an all female staff, a group of strong, thoughtful and skilled women who understand that wine is not just a product - it’s a process, a tradition and a shared craft.
It’s actually very empowering - Our hands, hearts and perspectives are in every bottle. In an industry still shaped and dominated by men, we bring balance, empathy and attention to detail that I believe sets our wines apart.
From vineyard to the bottle everything we do at AMIVINI is guided by respect, sustainability and a quiet confidence in tradition. I want to make wines that are not perfect but real. Wines that are alive and that carry with them the hands of the women who have shaped them.
Challenges happen daily being a woman in the wine industry, from the delivery guy who wants to see the winemaker and doesn’t expect the wine maker to be the woman standing in front of him. I often have to prove my technical credibility in ways male peers don’t. To being overlooked; there are often assumptions that I’m just the « face » of the brand not the driving force behind it. But rather than to deter me, these experiences reinforce my commitment to do things on my terms and to let the quality of the wines do the talking.
I believe that I have a great female team making great wines!
Looking ahead, what legacy would you like to leave as a woman winemaker, and how do you envision the future role of women in the industry?
I would love to be remembered as the women who stood up for female excellence in the Italian wine industry. Many a great female winemaker is hidden behind the family name and doesn’t standout for her capabilities. Nowadays there are many women wine makers shaping and moving forward the family business passed down from father or grandfather but they are not taking the spotlight.
I believe that women in the wine industry aren’t a novelty but they’re a vital force, we’re here to reshape an outdated culture, bring a new elegance, one rooted in collaboration, care, and long-term vision.
If my work with AMIVINI inspires even one woman to trust her voice in the cellar as a wine maker then my legacy is taking root - vintage by vintage we can ensure that gender is no longer a barrier to opportunity or authority - it can be game changing.
Reflecting on the next decade, how do you foresee the role and presence of women evolving in the wine industry?
As a women winemaker I see our role in the wine industry continuing to grow not only in visibility but in influence. For a long time women have been present in vineyards, cellar, research , hospitality but too often behind the scenes and under acknowledged.
Today with AMIVINI we are not just participating, we are shaping the future of female lead wines. Moving forward I would like to see the next wave of women stepping into winemaking, as innovators and educators. Women are bringing more diversity and elegance in taste, style and storytelling to an industry that quite frankly needs modernizing.
As younger drinkers are drinking less and are more aware and actively seeking more quality products the wine industry need to embrace this new female skills set. I think women are uniquely equipped to balance the intuitive and the technical sides of wine production, the more women in vines ; women in wines there are, the richer the wine world becomes.
Can you share any upcoming projects or exciting developments in your winemaking career that we can look forward to?
Orange Geena is the fourth wine in the AMIVINI portfolio and this time we are collaborating with a young wine maker from the Treviso countryside. With Sofia we have harvested local autoctono grapes: glera, verduzzo trevigiano and a small percentage of Chardonnay from 90 year old vines. These white grapes are macerated for 14 days to extract an intense orange colour, fruit and to integrate the young tannins of our Verduzzo. The wine has been bottled in April 2025 and is just ready for release.
We will be exporting our wines to China later this year for the first time and this is an overwhelming accomplishment for our tender years! We also continue to be present in Italy, France, Spain, Denmark, Canada and UK thanks to you guys!
There is a great positive energy surrounding AMIVINI and this drives us forward!
"Our wines carry the fingerprints of the Veneto hills – what’s in the bottle is an honest reflection of the vineyard."
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