La Massa
la Massa 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Sangiovese, 30% Cabernet Sauvignon, 5% Alicante, 5% Merlot |
| Aging | Aged in French oak barriques, 20% of which are new. |
- Tuscan blend: 60% Sangiovese, 30% Cabernet, with Alicante and Merlot
- Vinification: spontaneous fermentation with indigenous yeasts, respectful method
- Aged in wood: French oak barriques, 20% new, intense style
- Aromatic profile: wild berries, cherry and violet, with refined spicy notes
- Serving and pairings: decant for 1 hour; suitable for beef, lamb, game and mature cheeses
Description
What kind of wine it is
La Massa is a still red wine created from a blend of Sangiovese, Cabernet Sauvignon, Alicante and Merlot. Maturation in French oak barrels, some of which are new, shapes a full-bodied and structured style. It displays a bright ruby red colour and releases elegant aromas of wild berries, cherry, violet and spices. On the palate, it reveals a solid and full-bodied structure, supported by soft tannins and a fruity, persistent finish.
Where it comes from
This Tuscan red originates from the vineyards of the Conca d’Oro di Panzano, in Greve in Chianti, benefiting from optimal southern exposure. The estate covers twenty-seven hectares, with plantings designed to achieve low yields. The roots delve into scaly clay soils and galestro, elements that support the wine’s structure and keep the aromatic profile clear, confirming the deep viticultural vocation of this area.
How it is produced
The vines are cultivated using the spur-pruned cordon method for targeted plant management. In the winery, the approach is rigorous and respectful of the raw material: spontaneous fermentation is triggered exclusively by indigenous yeasts. The subsequent period of ageing in wood skilfully integrates the tannic structure without altering the definition of the aromas, ensuring measured evolution and an authentic expression of the territory.
History and Curiosities
Born in the renowned Conca d’Oro of Panzano in Chianti, Toscana IGT La Massa 2021 fully expresses the character of the galestro-rich soils. Created by oenologist Carlo Ferrini and produced through spontaneous fermentation, it matures in French oak barriques, revealing a full-bodied structure and masterfully polished tannins. Its bright ruby colour anticipates elegant aromas of wild berries, cherry and spices, which blend into a long and persistent finish, awarded high scores by James Suckling and Vinous.
Awards
-
2021
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1992
- Oenologist: Carlo Ferrini
- Bottles produced: 100.000
- Hectares: 27
| Name | La Massa la Massa 2021 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Sangiovese, 30% Cabernet Sauvignon, 5% Alicante, 5% Merlot |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Massa |
| Story | History and Curiosities Born in the renowned Conca d’Oro of Panzano in Chianti, Toscana IGT La Massa 2021 fully expresses the character of the galestro-rich soils. Created by oenologist Carlo Ferrini and produced through spontaneous fermentation, it matures in French oak barriques, revealing a full-bodied structure and masterfully polished tannins. Its bright ruby colour anticipates elegant aromas of wild berries, cherry and spices, which blend into a long and persistent finish, awarded high scores by James Suckling and Vinous. |
| Origin | Panzano in Chianti (FI) |
| Soil composition | Scaly clays and galestro |
| Cultivation system | Spurred cordon |
| Plants per hectare | 6250 vines/ha |
| Yield per hectare | Circa 0,9 kg di uva per ceppo (≈ 5.625 kg/ha, con 6.250 ceppi/ha) |
| Production technique | Spontaneous fermentation with indigenous yeasts |
| Wine making | Very precise and respectful spontaneous fermentations. |
| Aging | Aged in French oak barriques, 20% of which are new. |
| Year production | 100000 bottles |
| Allergens | Contains sulphites |