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SKU: 8566
Brand: La Mozza - Bastianch
Cultivated for centuries in Tuscany, especially in the Maremma area, Ciliegiolo represents the essence of the territory from which it originates. Produced in purity to highlight all its characteristics, it is rightly considered among the native vines of excellence and among the most typical of the region.
ESAURITO
SKU: 6112
Brand: La Mozza - Bastianch
It is the best-known and best-selling wine of the La Mozza winery. Designed and produced to enhance its uniqueness and diversity with respect to the sector, it comes from a blend that includes Mediterranean and native varieties as well as the minimum percentage of Sangiovese required by the disciplinary (85%). Of great expressiveness, it best emphasizes the potential of the Maremma terroir. I Perazzi owes its name to the pear-shaped fruit that grows on our estate, and that appears on the label.
ESAURITO
SKU: 6110
Brand: La Mozza - Bastianch
It is a distinctive wine produced in a region famous for blends between Super-Tuscan and Bordeaux varieties. The autochthonous Sangiovese is mixed with Syrah, Alicante and Carignan, giving life to a “Super-Med” that enhances the winemaking tradition of the Mediterranean basin. The name "Aragone" refers to the Aragonese of Spain, who ruled in Maremma in the 1500s.
SKU: 6108
Brand: La Mozza - Bastianch
It is the wine that most easily bewitches and attracts consumers. A wine that unexpectedly reveals the other side of Sangiovese, bringing it back with extreme grace, but with infinite firmness, to the Maremma territory. An unusual, deep color, of rare ruby beauty. A different, very sweet and ripe fruit in which the sun, soil and design idea of the cellar give life to what the Maremma can actually give to those who know how to listen to it.
Situated in the heart of the wildest Maremma, the La Mozza farm covers an area of 36 hectares, 16 of which are vineyards, located entirely in the municipality of Magliano in Toscana.
An almost uncontaminated area of wild beauty, bordered by pastures, arable land and woods, where one can still encounter numerous animals in the wild.
MAREMMA TUSCANY
Situated in the heart of the wildest Maremma, the La Mozza farm covers an area of 36 hectares, 16 of which are vineyards, located entirely in the municipality of Magliano in Toscana.
An almost uncontaminated area of wild beauty, bordered by pastures, arable land and woods, where one can still encounter numerous animals in the wild.
The uniqueness of the territory and its wine expressions as well as the D.O.C.G. Morellino di Scansano are the main production guarantees provided to support the quality project of excellence undertaken by the winery.
An area with a dry climate and high insolation allows the grapes to ripen perfectly from early morning, bathed in sunshine until sunset. On the other hand, constant winds and low rainfall ensure an almost exemplary concentration of fruit.
A location and climate suitable for international varieties such as Syrah, Alicante and Carignano, or rather autochthonous ones such as Mammolo and Ciliegiolo, with a very special treatment for Sangiovese, whose acid edge changes into an unparalleled intensity of fruit and colour.
THEPHILOSOPHY IN THE VINEYARD
All the vineyards have been planted seeking maximum optimisation of production/quality.
Planting layouts are sometimes dense, with plants that are constantly cared for and monitored, resulting in low yields in terms of quantity but incredibly 'heavy' in terms of quality, and sometimes sparse in the presence of old vines, the latter preserved with the awareness of maintaining as much as possible the characteristics of uniqueness, finesse and elegance that only these types of plants can give.
ENVIRONMENTAL SENSITIVITY
Thecompany tares its daily production action to full respect for the environmental impact and natural conditions that surround it, bringing this naturalness and philosophy to the wines. Several projects are currently underway aimed at creating products that are directly related to health and environmental issues, with the constant vision of a continuous improvement of the environmental heritage, through prudent cultivation and cellar management that respects local biodiversity as well as the health of the end consumer.