Vineyards
Produced from meticulously tended vineyards in the Chianti Classico hills of Panzano, this Giorgio Primo is a blend of 70% Cabernet Sauvignon, 25% Merlot, and 5% Petit Verdot. The vineyards lie in Tuscany’s “Conca d’Oro” or “Golden Basin,” where the combination of elevation and limestone-rich soils creates ideal conditions for Bordeaux varietals. This terroir brings structure, elegance, and a mineral finish to the wine, reflecting the precision of Giampaolo Motta’s vineyard management and his commitment to minimal intervention.
Winemaking
Grapes for Giorgio Primo are hand-harvested and undergo an intensive dual-selection process to ensure only the best fruit makes it into the wine. The selected grapes are then loaded by gravity into temperature-controlled vats, where natural yeast fermentation begins, allowing for controlled extraction of polyphenols. After fermentation, the wine matures in French oak barriques, with 80% new barrels, for 18 months, which lends structure and subtle oak complexity. The process avoids the addition of sulphides, preserving the wine’s purity and richness.
Appearance
A deep, vibrant ruby with purple reflections.
Nose
A complex bouquet of tobacco, herbs, and earthy spices is complemented by hints of iodine and subtle wood. This aromatic profile evolves in the glass, showcasing layers that reveal the wine's potential for aging.
Palate
Rich and concentrated, the palate is characterised by smoky notes, dark chocolate, and black prune, balanced by polished tannins and a refined acidity. The depth and persistence are elevated by a mineral backbone, reflecting both the unique terroir and the careful oak aging.
Food pairing
Pairs beautifully with a classic fillet steak and chips, or dishes featuring robust, meaty flavours. The wine’s structure and complexity also make it an ideal match for slow-cooked lamb or hearty Tuscan fare.
Accolades
92 Falstaff
91 Wine Spectator
Background story
Located in the esteemed “Conca d’Oro” (Golden Basin) of Panzano in the Chianti Classico hills, Fattoria La Massa was founded by Giampaolo Motta, who moved to Tuscany from Naples in 1989 with a vision to create exceptional wines. Acquiring La Massa in 1992, Giampaolo brought a unique perspective shaped by his experience in Bordeaux and work at top Chianti estates. The estate gained further technical strength with the involvement of acclaimed oenologists Carlo Ferrini and, since 2008, Stéphane Derenoncourt, whose expertise has elevated both the vineyard practices and winemaking approach.
La Massa spans about 45 hectares at altitudes ranging from 315 to 460 metres, with 27 hectares planted with vines. After a decade of research focused on understanding the area’s distinct terroir, Giampaolo undertook a complete restructuring of the vineyards to harness the specific qualities of the soil, geography, and microclimate. La Massa’s wines now reflect this commitment to terroir and quality, exemplified in the Carla—a pure Sangiovese named after his daughter and vineyard plot—and the flagship Primo, which features only Bordeaux varietals, showcasing his belief in their potential in Tuscany. Recognised globally, La Massa consistently receives top accolades, with average scores between 91 and 98 from leading critics and publications.
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