Winemaker Notes
A project which represents the strong identity of the rugged Panzano territory, elegantly dressed of our enological personality. The freshness and minerality of Sangiovese, expertly blended with the opulence and nobility of Merlot and Cabernet Sauvignon, allow for this wine to convey our idea of joy and happiness.
Blend: 50% Sangiovese, 30% Merlot, 20% Petit Verdot & Alicante Bouschet
Professional Ratings
-
Robert Parker's Wine Advocate
The estate's entry-level 2019 La Massa is 50% Sangiovese and 30% Merlot, with the remaining 20% of the blend Petit Verdot and Alicante Bouschet. The wine sees mostly stainless steel, although 20% of the total finishes in barrique. Because the Sangiovese grape does not produce very dense wines, La Massa gets its dark appearance from the other grapes, especially the Alicante Bouschet. It follows that those carefully selected blending elements also contribute to the wine's juicy concentration and black fruit flavors. However, the pretty minerality you sense here and the balanced freshness certainly come from the Sangiovese. This vintage yields tight and linear results. Production was also generous in 2019, with 120,000 bottles released. This is a little masterpiece at an affordable price.
-
Vinous
The 2019 La Massa is a very pretty wine. Crushed flowers, red berry fruit, mint, chalk and spice accents are all nicely delineated. There's terrific energy driving the 2019. Once again, Giampaolo Motta's Sangiovese-based blend delivers the goods.
-
James Suckling
This has aromas of sour cherries, currants, lemon leaves and olive stones. It’s juicy and bright with a medium body and fine tannins. Savory, focused and tight finish.
-
Decanter
The 2019 La Massa is a blend of 50% Sangiovese, 30% Merlot, and the final 20% is a mix of Cabernet Sauvignon, Petit Verdot and Alicante Bouschet. Vintage conditions were described as ‘perfect’ by proprietor, Giampaolo Motta, who said that ’we pushed maceration for thirty to thirty-two days but it was still not tannic.’ The result is a fleshier expression compared to 2020 (partly helped by the higher percentage of Merlot), with round red fruits and liquorice entering a plush, slightly creamy mid-palate, balanced by a lick of salinity. Intense and vibrant, its high acidity keeps things moving along.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.