About This Wine
Families are complicated.
When Giampaolo Motta was growing up, it was expected that he eventually would join his family’s leather tanning business. But that wasn’t the direction he wanted to go. He wanted to get into the wine business. As a result, he became the “black sheep” of the family.
When push came to shove, only one family member was willing to support Giampaolo is pursuing his dream: his grandfather. So when he became successful in the wine business, Giampaolo named his top-of-the-line wine after his grandfather: Giorgio. Over time, all of the wines at La Massa have become coveted by wine lovers.
This blend from the 2009 harvest season in Tuscany is a great example. Its base is Sangiovese, to which Motta added a significant portion of Merlot, along with a dollop of Cabernet Sauvignon. The cuvee is impeccably balanced and delicious — demonstrating that Motta made the right career move.
About Red Blend
- Grape Composition:60% Sangiovese, 30% Merlot & 10% Cabernet Sauvignon
- Grape Source:Italy’s Tuscany Region
- Aromas & Flavors:Blackberry, Sweet Spices, Vanilla, Black Currant, Licorice and Minerals
- Aging Vessels:French Oak Barriques (10% First Use) for 10 Months
- When to Drink:Now Through 2015
- Food Pairing Suggestionpasta with a red sauce, or red meat dishes.
This is round and fruity, featuring cherry, raspberry and cedar flavors supported by a lively structure. This gets more refined and elegant on the finish, despite the firm tannins. Just needs a few years to integrate. Best from 2013 through 2024. 100 cases imported.
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe