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La Massa Toscana 2008

Other Red Blends from Tuscany, Italy
  • RP 91
  • ST 90
  • WS 90
Currently Unavailable 27.99
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Winemaker Notes

Sangiovese (60%), Merlot (30%) and Cabernet Sauvignon (10%)

The strict selection of the grapes carried out at the harvest and proper management of fermentation resulted in well-structured wines with good aromatic and polyphenolic content. The wine matured in French oak barriques of which 40% were new. The process was characterized by an initial period of about 10 months in which the wine was held in contact with the fine lees, which were kept active with frequent batonage (stirring of the lees) and macro oxygenation.

Critical Acclaim

RP 91
The Wine Advocate

The 2008 La Massa is a decidedly restrained wine for this house. Dark fruit, minerals and a variety of flowers are layered into an exquisite frame of impeccable elegance and pedigree. The 2008 doesn’t look to be a long-term ager, but it should drink nicely over the next few years while the fruit retains its juiciness. Anticipated maturity: 2010-2016.

ST 90
International Wine Cellar

Deep ruby. Very ripe aromas of blackberry, sweet spices and vanilla, with a suggestion of roasted fruits. At once sweet and vinous, with juicy acidity lifting the flavors of blackcurrant, licorice and minerals. Finishes long, ripe and soft, with a note of licorice and considerable fleshiness. Those who appreciate soft, ripe wines will love this; I'd drink it over the next five or six years.

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WS 90
Wine Spectator

Full-bodied, with gorgeous aromas of crushed raspberry and cassis, fine tannins and an attractive finish. There's very attractive balance to this. Best after 2010.

La Massa

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La Massa, , Italy
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... View More