La Mozza
The Maremma, situated around the Tuscan town of Scansano,
is the new outpost for some of Italy’s most renowned
wine producers (Terrabianca, Frescobaldi, and Sette
Ponti) and boasts its own homegrown successes (Le Pupille
and Moris Farms). Over the last few years, this region
of Toscana has been leaving behind its image as a rural,
wild outback and quietly acquiring panache, courtesy
of this influx of prestigious winemakers. Celebrity
Chef Mario Batali and restaurateur Joseph Bastianich
joined the ranks of these notable names in 2001, partnering
with Bastianich’s mother, chef and restaurateur
Lidia Bastianich, to start a new label—La Mozza.
This represents the second venture for Joe and Lidia,
who have been crafting Friuli’s hallmark whites
and intriguing indigenous reds under the Bastianich
label since 1999.
The Maremma is currently enjoying the attention
of many wine professionals, and its “Super-Meds”
(Bastianich’s term, which is short for Super-Mediterraneans)
offer a value-oriented, quality alternative to the region’s
reigning and eminent Super wines. Part of the attraction
lies in the character of the wines, which reflect a decidedly
New World expression. Bastianich realized the inherent potential
of the Maremma’s terrain, which benefits, in particular,
from a microclimate that is conducive to the ripening of
the grapes and affords a reliable degree of consistency
from vintage to vintage. (While the climate is technically
classified as Mediterranean, the La Mozza Vineyard benefits
from its proximity to the Tyrrhenian Sea, which provides
a moderating influence.) The premier grape of the region
is Morellino, a clone of Sangiovese that produces a wine
softer than that typically derived from Sangiovese proper.
Morellino is the inspiring varietal figure behind the pair
of wines representing La Mozza—the Aragone—currently
enjoying its debut appearance on the market—and the
I Perazzi, which IWM has carried since its ’02 premiere.
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