La mozza
Our wines
The style of La Mozza wines aspires to complexity and structure, but always linked to, indeed supported and enhanced by, perfect balance and overall integrity. Characteristics that when merged and harmonized with each other give the wines marked sense of terroir and simuntaneously, elegance, finesse and captivating preservability. Wines, therefore, outside the usual production canons and far from too many modern “special effects”, aimed rather at the inexhaustible search for “qualitative beauty” and ageability.
LA MOZZA
Aragone
A distinctive wine produced in a region famous for Super-Tuscans and Bordeaux varieties. The native Sangiovese is mixed with Syrah, Alicante and Carignan, giving life to a “Super-Med” that highlights the Mediterranean wine-making tradition. The name “Aragone” refers to the Aragonese of Spain, who ruled in the Maremma in the 1500s.
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Grape varieties
50% Sangiovese - 25% Syrah - 25% Alicante bouschet
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Production
About 10'000 bottles per year
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Vineyard location
Montiano, Magliano in Toscana - Grosseto (TOSCANA)
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Soil type
Sandy limestone and clay with a sandstone sub-soil
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Altitude
300 meters above sea-level
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Training system
Guyot
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Plant density
6'060 plants/hectare
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Vine age
16 years
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Yield per hectare
60 quintals
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Alcohol
14,5% vol.
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Vinification
The grapes are rigorously selcted and harvested by hand in the cooler hours of the early morning, de-stemmed, crushed and placed partially temperature-controlled stainless-steel vats and partly in open 500-liter tonneaux for fermentation. After the fer,mentation begins, the temperature is slowly raised until a maximum of 30°C/86°F. Maceration is performed with manual punch-downs in tonneaux and daily pump-overs in tank with the occasional delestage (where the must is separated from the skins for a short period and then pumped over the skins left in the vat). Maceration lasts for about 30 days. After pressing, the malolactic fermentaion takes place and the ageing process in oak begins. Both Barriques and tonneaux of exclusinvely French oak are used with 25% being new and the rest being used. The various wines spend 18 months in wood and are then blended, stabilized and bottled the summer after the harvest. Aragone is then aged in bottle for at least 12 months before release.
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Tasting notes
When we started to think about creating our own “Supertuscan”, we wanted to avoid the usual connection to Bordeaux with its Cabernet and Merlot. This is how Aragone was born, a true "super-Mediterranean" wine using varieties known for overlooking the Tyrrhenian Sea, each with its own character and personality. Already to the eye the wine expresses its complexity with an inky, dark and deep red, impenetrable to light. On the nose the fruit is rich and ripe: notes of menthol, spicy wood and plum are immediately apparent. The palate follows with hints of tobacco leaf, leather and ripe fruit. The character of Aragone expresses itself without compromise, with dense fruit, full tannins and delicate woody vanilla. Thanks to its acidity Aragone remains light and remarkably fresh. Incredibly long, persistent, and, therefore, typical. A perfect foil for grilled meat, it also pairs well with roasts in which spices and sauces abound as well as seasoned and intense cheeses. Not to be missed with a classic Tuscan cigar, possibly 'Il Moro'.
LA MOZZA
Sangiovese
It’s a wine that reveals the other side of Sangiovese, leading it back to the Maremma territory with extreme grace, but with infinite firmness. An unusual color, deep, of rare ruby beauty. A different fruit, sweet and ripe in which sun, soil and cellar design ideas give life to what Maremma can really give to those who know how to listen to it.
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Grape varieties
100% Sangiovese
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Production
About 80'000 bottles per year
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Vineyard location
Montiano, Magliano in Toscana - Grosseto (TOSCANA)
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Soil type
Medium texture, rich in sandstone and limestone schists
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Altitude
300 meters above sea-level
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Training system
Guyot
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Plant density
6'060 plants/hectare
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Vine age
16 years
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Yield per hectare
70 quintals
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Alcohol
14% vol.
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Vinification
The grapes are well ripened and selected in the vineyard, harvested by hand in crates in the coolest hours of the day, crushed and destemmed and carried into temperature-controlled stainless steel fermentation tanks. After the start of fermentation, the temperature is gradually raised, up to a maximum of 30 ° C towards the end of the fermentation process. The maceration on the skins is managed with daily operations of short pumping over and above all déléstage and lasts about 25 - 30 days. After racking, the wine undergoes malolactic fermentation in stainless steel tanks, then refines for 12 months partly in large wood (40 HL Slavonian oak barrels), partly in stainless steel. The operations of assembly, stabilization and bottling follow, which is carried out starting from the spring of the second year following the harvest.
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Tasting notes
The color is bright ruby red with very bright reflections; rich and fruity aroma, with notes of morello cherry and other small ripe red fruits; in the background spicy shades and principles of a complex outsourcing. Balanced structure with round and polite tannins, balanced by an excellent freshness and minerality. Immediate pleasure, but able to surprise with its evolution over time.
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Food pairings
Ideal with roasted red meats and game.
LA MOZZA
Ciliegiolo
Cultivated for centuries in Tuscany, especially in the Maremma area, Ciliegiolo represents the essence of the territory from which it originates. Produced in purity in order to emphasize all its characteristics, it is rightly considered among the native vines of excellence and among the most typical ones of the region.
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Grape varieties
100% Ciliegiolo
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Production
About 14'000 bottles per year
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Vineyard location
Montiano, Magliano in Toscana - Grosseto (TOSCANA)
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Soil type
Medium texture, rich in sandstone and limestone schists
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Altitude
300 meters above sea-level
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Training system
Guyot
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Plant density
6'060 plants/hectare
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Vine age
16 years
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Yield per hectare
70 quintals
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Alcohol
13,70% vol.
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Vinification
The grapes are well ripened and selected in the vineyard, harvested by hand in crates in the coolest hours of the day, crushed and destemmed and carried into temperature-controlled stainless steel fermentation tanks. After the start of fermentation, the temperature is gradually raised, up to a maximum of 28 ° C towards the end of the fermentation process. The maceration on the skins is managed with daily short pumping over and déléstage operations and lasts about 15 days. After racking, the wine undergoes malolactic fermentation in stainless steel tanks, then it remains to refine in the same tanks on the fine lees for about 10 months. The operations of decanting, stabilization and bottling follow, which is carried out in the summer following the harvest.
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Tasting notes
The color is deep ruby red, intense and brilliant with violet reflections; typically Mediterranean scent, warm and richly fruity, with notes of small black berries, thyme, nepetella and pink pepper. The long, consistent and silky tannins, well balanced by fullness and acidity, give it immediate drinkability, together with a long perspective of evolution in the bottle.
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Food pairings
Ideal with first courses based on pasta, traditional Maremma appetizers and roasted meats (including red ones).
LA MOZZA
Morellino di Scansano
Designed and produced to enhance its uniqueness and diversity with respect to the sector, it comes from a blend that includes Mediterranean and indigenous varieties as well as the minimum percentage of Sangiovese required by the disciplinary (85%). Of great expressiveness, it best underlines the potential of the Maremma terroir.
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Grape varieties
85% Sangiovese - 10% Syrah - 5% Alicante bouschet
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Production
About 7'000 bottles per year
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Vineyard location
Montiano, Magliano in Toscana - Grosseto (TOSCANA)
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Soil type
Sandy limestone and clay with a sandstone sub-soil
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Altitude
300 meters above sea-level
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Training system
Guyot
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Plant density
6'060 plants/hectare
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Vine age
16 years
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Yield per hectare
70 quintals
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Alcohol
14% vol.
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Vinification
The ripe grapes are selected in the vineyard, harvested by hand in crates, crushed and destemmed and carried into heat-conditioned stainless steel tanks. After the start of fermentation, the temperature is gradually raised, up to a maximum of 28 ° C. The maceration on the skins is managed with daily short pumping over and above all déléstage and lasts about 20 days. After racking, the wine undergoes malolactic fermentation in stainless steel tanks, then refines for about 10 months on the fine lees for 50% in large Slavonian oak barrels and the other 50% in stainless steel. The operations of decanting, stabilization and bottling follow, which is carried out in the summer following the harvest.
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Tasting notes
The color is intense and brilliant ruby red with purple reflections; very fruity, warm and richly spiced aroma, which recognizes notes of ripe blackberry and nuances of caramel. The long, important and velvety tannins are supported by an excellent volume and a pleasant acidity. Sapid and mineral finish, which gives elegance and liveliness to the palate.
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Food pairings
Ideal for the whole meal with dishes from the land of the Tuscan and Maremma gastronomic tradition, in particular with Florentine tripe.
LA MOZZA
Cabernet Sauvignon
A truly Tuscan Cabernet, in which the great Bordeaux variety is interpreted with Maremma style: maximum ripeness and highest quality.
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Grape varieties
Cabernet Sauvignon 100%
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Vineyard location
Montiano, Magliano in Toscana - Grosseto (TOSCANA)
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Soil type
Sandy limestone and clay with a sandstone sub-soil
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Altitude
280 meters above sea-level
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Training system
Guyot
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Plant density
5000 plants/hectare
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Vine age
9 years
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Yield per hectare
70 quintals
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Alcohol
14% vol.
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Vinification
The grapes are harvested by hand in the cooler hours of the early morning, de-stemmed and crushed and placed in temperature-controlled stainless-steel vats. After the fermentation begins, the temperature is slowly raised until a maximum of 30°C/86°F. Maceration is made by daily pump-overs and the occasional delestage (where the must is separated from the skins for a short period and then pumped over the skins left in the vat). Maceration lasts for about 30 days. After pressing, the malolactic fermentaion takes place in used barriques where the wine ages for 8 – 10 months. The wine is then stabilized and bottled during the summer after the harvest.
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Tasting notes
Intense fruit, notes of ripe blueberry and wild black berries, with hints of spices that express the beauty of Cabernet without ever showing any of the varietal's herbaceousness or green-pepper qualities. The wine ages for 8 - 10 months in container before being bottled, for maximum softness on the palate, overall balance, elegance and clean expression of fruit. All of these elements must come together in a perfectly complete package that is drinkable, yet full of Cabernet character and optimal enjoyment both on the nose and on the palate.
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Food pairings
Perfect pair with typical Tuscan pastas and roasted meats, even those with a bit more fattiness. Great also as a wine to enjoy on its own, thanks to its richness and complexity on the nose and palate.
