Wine Profile

Drapeau Italy
Vin Rouge sec Giorgio Primo La Massa 2016 Italie Toscane DOC
Tuscan Wines - Unspecified
La Massa
Giorgio Primo
2016

Information

Packaging Bottle (75cl)
Style Wines
Colour Red
Vintage 2016
Country Italy
Type of Appellation DOC
Region Tuscan Wines
Appellation Unspecified
Estate La Massa
Cuvée Giorgio Primo
Alcohol by volume 14,5 %
Current phase
Peak

Market Price

The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.

Bottle (75cl)
2025 £95.76

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Viniou Reviews

Wine Overview:

The 2016 "Cuvée Giorgio Primo" from La Massa is a captivating red wine from Tuscany, Italy, renowned for its rich blend, typically involving Sangiovese, Merlot, and Cabernet Sauvignon. This vintage is celebrated for its impressive depth and complexity, characteristic of the region. Tuscany, with its rolling hills, clay and limestone soils, and a climate tempered by Mediterranean breezes, offers an ideal terroir for premium red wines. The La Massa estate, though relatively young, has quickly gained a reputation for innovation and quality, reflecting the rich winemaking tradition of its region.

Food Pairing Suggestions:

To enhance the lavish flavours and robust character of this wine, pair it with hearty dishes like beef Florentine or Tuscan-style wild boar stew. The wine's structured tannins and rich fruit profile also complement grilled lamb chops or a mushroom risotto. For those desiring regional harmony, a classic ribollita, a Tuscan vegetable soup, would also make an excellent companion, highlighting the wine’s earthy nuances.

Tasting Tips:

For optimal enjoyment, serve this wine at a temperature of 16-18°C. It’s advisable to decant it for about an hour to allow the bouquet to fully open up. Begin your tasting by admiring its deep ruby hue. On the nose, anticipate aromas of dark berries, spice, and a hint of tobacco. Take a moment to savour the complexity on the palate, which balances vibrant acidity with silky tannins, leading to a long, elegant finish.

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