The estate's entry-level 2019 La Massa is 50% Sangiovese and 30% Merlot, with the remaining 20% of the blend Petit Verdot and Alicante Bouschet. The wine sees mostly stainless steel, although 20% of the total finishes in barrique. Because the Sangiovese grape does not produce very dense wines, La Massa gets its dark appearance from the other grapes, especially the Alicante Bouschet. It follows that those carefully selected blending elements also contribute to the wine's juicy concentration and black fruit flavors. However, the pretty minerality you sense here and the balanced freshness certainly come from the Sangiovese. This vintage yields tight and linear results. Production was also generous in 2019, with 120,000 bottles released. This is a little masterpiece at an affordable price.

The 2019 La Massa is a blend of 50% Sangiovese, 30% Merlot, and the final 20% is a mix of Cabernet Sauvignon, Petit Verdot and Alicante Bouschet. Vintage conditions were described as ‘perfect’ by proprietor, Giampaolo Motta, who said that ’we pushed maceration for thirty to thirty-two days but it was still not tannic.’ The result is a fleshier expression compared to 2020 (partly helped by the higher percentage of Merlot), with round red fruits and liquorice entering a plush, slightly creamy mid-palate, balanced by a lick of salinity. Intense and vibrant, its high acidity keeps things moving along.