La Massa

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.
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