La Massa Toscana IGT

The vines grow in the Conca d’Oro of Panzano on south-facing sites; the website highlights the mineral and savoury character of the soils. The grapes are hand-harvested, double-selected and fermented in steel with around 25 to 30 days of skin contact. The wine is matured in French barriques and tonneaux, with around ten per cent new oak and an initial period on the fine lees. In the glass it shows dark cherry and blackberry, together with graphite, Mediterranean herbs, sweet spices and balsamic notes. It is juicy, medium- to full-bodied, driven by acidity and supported by fine-grained, integrated tannins.