La Massa

La Massa is a treasure in the center of Chianti Classico. Its philosophy is to study the terroir as a means of increasing production efficiency from the vineyard to the winery. 27 hectares of south-facing vineyard in Panzano, Chianti's Conca d'Oro (FL). The fascinating history of the wine and oil that has been produced since the 15th century is revealed by documents; it was owned by the curia of Fiesole at the end of the 1700s, when it was known as Podere di Massa, and later by the "Spedale di Bonifazio della città di Firenze." In 1992, Giampaolo Motta took over and began a lengthy restoration project of the wineries and vineyards in pursuit of his own personal goal of turning it into an unattainable paradise. Tenuta La Massa can be found in Panzano in Chianti (FL), a hilly area with elevations ranging from 315 to 460 meters above sea level. The Borro della Massa cuts through their 45-hectare territory, significantly influencing slope modeling with its natural arboreal and shrubby vegetation. The Pesa, which is the name of the corresponding valley, originates on the company's northwestern side. Different geological formations characterize the farm area's soils. Those that can be found include: 1. Undifferentiated Complexes that can't be separated. The majority of these are limestone and green or gray marly clay, with occasional additions of fine quartz-calcareous sandstone and siliceous limestone. 2. Complexity Chaotic: blocks or bundles of grayish-greenish marly limestone layers that have completely decomposed and are embedded in a clay matrix. 3. San Polo Marl (Oligocene): This is grayish-yellow marl with a prominent fracture. 4. Boulder (Oligocene): These are quartz-based sandstones that alternately contain shale clay and calcite as well as phyllosilicate.