Wine "La Massa" IGT, 2013
- Grape varieties:
Vintages and volumes
Wine of deep ruby red color.
Taste wine powerful, full, thick, with a magnificent structure, integrated tannins and a long spicy finish.
The wine has a complex, rich aroma with notes of red and black berries, vanilla nuances, shades of violet and mint.
The wine goes well with meat dishes, game, stews and mature cheeses.
Wine "La Massa" is famous primarily for its freshness, brightness and pleasant taste. A rigorous selection of grapes for this wine takes place in the time of harvest. As a result, skillfully conducted fermentation turns out well-structured wine with an interesting aromatic and polyphenolic content. The wine is kept on the lees in French barriques, 20% of which - the new, the process takes about 14 months. The result is not exactly a classic Tuscan wine, with its own special character, which is celebrated by many critics. Wine storage capacity of up to 15 years.
Giampaolo Motta - the owner of the winery Fattoria La Massa, studied in Bordeaux and was sure to create a modern, improved Chianti possible using technologies of Bordeaux, he introduced the idea of "top wines" and "second wines" (grand vin and second vin), in contrast from 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 meters above sea level and had a southern exposure. But 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 the Bordeaux tradition: first bottled 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.