Fattoria ‘La Massa’ Super Tuscan IGT 2020

MXN $985

Grape: Sangiovese (60%), Cabernet Sauvignon (30%) with Merlot and Alicante Bouschet (10%)

Appellation: Toscana IGT

Region: Tuscany, Italy.

You’ll taste/smell: hands down an elegant wine. The term Super Tuscan appeared in the 80’s to describe a red blend from Tuscany using wine grapes that are not indigenous to Italy. This is your introduction to Italy’s best. It’s a very fragrant wine with plums, sour cherries and vanilla notes, soft silky texture with a lasting finish. James Suckling and Robert Parker (Wine Advocate) both gave this wine 93 points!

Good to have it with: a bold wine needs bold choices- gnocchis with a tomato sauce, mature cheeses, stuffed portobello mushrooms, polenta, a hearty stew made with lamb shanks… meat lasagna, now we are talking.

Only 3 left in stock




Wine details: Fattoria ‘La Massa’ Super Tuscan IGT

Alcohol Grade: 13.5%
Vinification: Aged in French Oak barrels for 10 months, 20% new. The grapes are harvested and destemmed by hand, the wort is left in contact with their skin for further extraction of color and aroma.
Size: 750 ml

Producer details: Fattoria la Massa

Super Tuscan. The 2013 La Massa is a real powerhouse. Sweet tobacco, smoke, licorice, black stone fruits blast from the glass. It is a perfumed wine with great olfactory intensity, fragrances that remind us the jam and plum, with fine notes of roasted coffee, vanilla, and chocolate. In palate, denotes a good structure thanks to its silky tannic texture with a great attack and aftertaste that reaffirms its aromas.

”La Massa” is a 27-hectare vineyard that enjoys a southern exposure in the ”Conca d’Oro” (Golden Basin) of Panzano which is 360 meters above sea level. The soil is a mixture of scaly clay and galestro (loose marl and limestone). The training system uses spurred cordon and provides a yield, per plant, about 0.9 Kg at a density of 6,250 plants per hectare. The soils fall into three distinct geological formations: an undifferentiated complex of clayey schist and calcareous marl, a formation of scaly yellow and gray marl (galestro) and a third segment of large blocks or layers enclosed in a clayey matrix.

“Giampaolo Motta’s 2012 La Massa wraps cleanly around the palate, imparting sassy tones of Mexican spice, tobacco and dark berry fruit. The blend is 60% Sangiovese with Cabernet Sauvignon, Merlot, and Alicante. The wine shows luscious dark concentration with equal billing to both the dark fruity component of the wine and its spicy, oak-driven spice. There’s a firmness to the tannins that should soften with time. I love that the bottle still shows a roasting chicken on the back label to poke fun at the Gallo Nero Chianti Classico logo.” – Wine Advocate, Rating Score 93 pts.

“A fresh, clean red with balsamic and chocolate character, plus fresh cherry. Full body, firm tannins and a juicy finish. Ripe, generous fruit. Always outstanding from here. A polished Super Tuscan. Drink or hold.” – James Suckling, Rating Score 93 pts

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