COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Sangiovese, Cabernet Sauvignon, Merlot, Petit Verdot, Alicante Bouschet
PRODUCER
Tenuta La Massa
REGION
Toscana
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
La Massa Toscana IGT is a red wine from Tenuta La Massa in Tuscany, Italy. The blend typically includes Sangiovese, Cabernet Sauvignon, Merlot, Petit Verdot, and Alicante Bouschet. Producer Giampaolo Motta, who transitioned from a family leather business, established Tenuta La Massa in 1992. His winemaking philosophy embraces innovation and a desire for 'absolute oenological freedom,' leading him to create wines that blend traditional Tuscan grapes with Bordeaux varietals. The estate's vineyards are characterized by Galestro and Alberese soils, which impart a distinct minerality. This approach positions La Massa as a visionary wine that offers a unique expression of its Tuscan terroir.
ALCOHOL
14.0%
AVG. PRICE
€35
STYLE
Classic
SULPHITES
YES
When to drink
Later
Ideal temperature
18-20°C
INTERESTING FACTS
Fact 01
Winemaker Giampaolo Motta sought 'absolute oenological freedom' by declassifying from Chianti Classico to Toscana IGT.
Fact 02
The wine is a blend of Sangiovese and Bordeaux varietals, a deliberate choice reflecting the winemaker's palate.
Fact 03
The estate's soils are composed of Galestro and Alberese, contributing mineral complexity.
Fact 04
Motta emphasizes the wine is 'made from the land, not the vineyard.'
FOOD PAIRING
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WINE MAKING PROCESS
Tenuta La Massa's La Massa Toscana IGT undergoes fermentation, often in steel tanks, with indigenous yeasts. Following fermentation, the wine is aged in French barriques for around ten months, with regular bâtonnage employed to enhance texture. This process is guided by producer Giampaolo Motta's philosophy of 'absolute oenological freedom,' which involves blending traditional Sangiovese with Bordeaux varietals and declassifying the wine to Toscana IGT. The estate's terroir, characterized by Galestro and Alberese soils, is considered a fundamental element in the winemaking approach.
