Wine "Giorgio Primo", Toscana IGT, 2012, 3 L
Tasting Notes
Wine of intense ruby red color.
Beautifully structured, elegant wine has a surprisingly deep, full, intense flavor with juicy notes of ripe fruit and silky tannins. Rounded aftertaste full of elegant shades of berries.
Incredibly rich, full-bodied wine charms bouquet aromas of cherry, plum and black fruit framed by notes of smoke, tar, graphite, licorice and dried herbs.
Nice wine to enjoy in pure form as an aperitif or digestif. It goes well with cheeses, poultry, red meat and especially with meat cooked on the grill.
Interesting Facts
"Giorgio Primo" - is a powerful, full-bodied wine with a beautiful bouquet of multi-faceted, which according to its creator - Giampaolo Motta: "closer to my ideal and better reflects my character." Beginning in 2007, a blend of wine gradually unfolded in the direction of Bordeaux style, and in 2011 we are seeing a truly French assemblage. The wine is named after the grandfather Giampaolo - George, who was very helpful to her grandson at the very beginning of his career and the only wine from all relatives believed in him as a winemaker. The word "Primo" in the name of the wine in the style of French wines talks about his status - the first fault management.
Grapes for wine "Giorgio Primo" is grown in the heart of the Conca d'Oro, in the commune of Panzano in the zone of Chianti Classico. Vineyard La Massa is located at an altitude of 360 meters above sea level and occupies 27 hectares of hillside with southern exposure. Stocking density of vines is very high - 6300 vines / ha, which provides a rather low yield - less than a kilogram with vines. At the practice site organic methods of cultivation, close to biodynamic. The harvest takes place very strict selection. Alcoholic fermentation and maceration lasts 15-20 days, periodically held remontazh. Extract of wine in 2011 was carried out for 18 months and was carried out in French oak barriques for a complex pattern: the first stage of wine 10 months in 225 liter French barriques (90% new) for regular and batonnazhe mikrooksidatsii. The wine was kept further 8 more months and then bottled.
Giampaolo Motta - the owner of the winery Fattoria La Massa, studied in Bordeaux and was sure to create a modern, improved Chianti possible using Bordeaux technologies. He introduced the idea of "top wines" and "second wines" (grand vin and second vin), in contrast to the Italian method, which produces young wines and more adults - Riserva.
Looking for wineries in the Chianti region Giampaolo helped his friend oenologist Carlo Ferrini. In 1991, Giampaolo Motta manages to buy a winery located near Rampolla. It was the perfect place: the vineyards are located in the heart of D'Oro at the optimum height of 350 m above sea level and had a southern exposure. The truth is the beginning of the wine-making activity was not easy, as it was necessary to modernize and re-lay the winery vineyards. But all efforts were paid a great result: in just a few years of wine Fattoria la Massa came to be considered one of the best in the region.
Today the grapes are harvested with 20 ha, and the rest of the young vines planted Mott rate of 6,500 vines per hectare, tight fit makes plants compete with each other, and their roots sink deep into the earth for the nutrients that a beneficial effect on the grapes. It also allows an equal yield in the vineyard reduce the yield on one bush, which increases the quality of the wine. Giampaolo Motta believes that the yield per vine must not exceed 1.5 kg. In this regard, the company produces a year from 60 to 70 thousand. Bottles. In the production of wines Giampaolo Motta should be popular in Bordeaux tradition - first poured the first wine - "Giorgio Primo", and then the second - "La Massa" . These wines differ only in the number of harvest per hectare, grape selection and duration of maturation in oak barrels.
