La Massa Giorgio Primo 2001
Other Red Blends from Tuscany, Italy
Wine Enthusiast - "Broadly textured and rich, with dark aromatics leaning toward coffee, blackberry and a sniff of lemon zest. Dense plum, toast and licorice notes control the palate, and then a clean blast of chocolate rushes through. Very sweet and unctuous for Chianti, almost like dessert in a glass. "
Wine Spectator - "Velvety and rich, with plum, berry and coffee character. Full-bodied, with round tannins and a long chocolate, vanilla and berry aftertaste. Tight and refined now, but shows serious structure. Best after 2004. 5,000 cases made."
La Massa Winery
Giampaolo Mota, the eldest son of Neapolitan family became the "black sheep" because he decided not go into the family's leather tanning business. His grandfather Giorgio was the only family member to support him in his venture into the wine business and thus, the top wine at La Massa carries his name. Giampaolo studied in France with renowned oenologist Emile Peynaud, working in St Emilion and Pomerol where he developed a fundamental understanding of the chemistry of the wine. He feels that this study, especially of the reductive/oxygenative cycle of red wine helps him make structured, solid, long-lived wines that are also very fruit driven. View all La Massa Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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