La Massa


Giampaolo Motta

Giampaolo Motta was born and raised in Naples and was destined to work in the family’s leather business. Giampaolo however, had a different idea of how to live his life. He is a decisive and determined individual. While touring various properties in Tuscany in the early 90’s, he came upon a spot that made him stand still.

 
«La Massa has a long history of generations of people who have worked the unique soils of Panzano to cultivate the noble grapes of Bordeaux. In fact, the history of La Massa goes back to 1490 and the Merlot and Cabernet Sauvignon grapes have been here for nearly 400 years. I am dedicated to continuing this rich tradition at La Massa and bringing my own experience and knowledge with rigor and classicism to produce quality wine.» Giampaolo Motta

Owner: Giampaolo Motta
Winemaker: Giampaolo Motta, consultant Stéphane Derenoncourt
Varietals planted: Sangiovese, Merlot, Cabernet Sauvignon, 3000 plants of Petit Verdot
Total acres: 25 hectares of property
Soil: Primarly scaly clay and marl
Winery production: 130.000 bottles

Fattoria La Massa
Panzano in Chianti – Firenze – Italy


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Tuscany region

  • Giorgio Primo – IGT Toscana
  • La Massa – IGT Toscana

 

Wines labels & details

Giorgio Primo

IGT Toscana
 

Sangiovese 60%, Merlot 35%, Cabernet Sauvignon 5%
Winemaking: 15-20 days of fermentation and then drawing off directly into new French oak
barriques, assured the production of well-structured wines with an elegant aromatic component.
Maturation process: The wines age in barriques for 18 months, during which the wine is left in contact with the lees for the first 10 months . The lees are kept active by frequent batonage or stirring and macro oxygenation.

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Tech sheets
2008 2009 2011

La Massa

IGT Toscana
 

Sangiovese 70%, Merlot 20%, Cabernet Sauvignon and Alicante bouchet 10%
Winemaking:The wine mature in French oak barriques of which 40% are new. The process is
characterized by an initial period of about 10 months in which the wine is held in contact with the fine lees, which are kept active with frequent batonage (stirring of the lees) and macro oxygenation.

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Tech sheets
2008 2009 2010 2011 2012