Producer Profile – Fabio Motta
Posted on November 01 2016
After studying agriculture, Fabio Motta went to work at the Michele Satta winery in the beautiful Tuscan coastal area of Bolgheri. After working here for five years and marrying Michele’s daughter, Fabio acquired 4 hectares of his own vineyards. Planted to Sangiovese, Merlot, Cabernet Sauvignon, and Syrah, these vineyards are now nearly 20 years old. Fabio believes that ‘a good wine grower lives and works close to the earth, humbly’, his role is as a facilitator, allowing the land, the weather, and the grapes to shape the wines. In an area like Bolgheri with its large, aristocratic estates, this approach is as refreshing as it is unusual.
Fabio Motta’s range includes two excellent ‘Super Tuscan’ reds, ‘Le Gonnare’ and ‘Pievi’:
The clay rich soils of Fabio’s vineyards are particularly suited to Merlot. All grapes are destemmed before being fermented with wild yeasts. The wine then ages for 18 months in French barriques, one third of which are new. The wine ages for a further one year in bottle before release. This full and gutsy red incorporates 15% Syrah alongside the Merlot and shows enticing spicy, herby complexity with plenty of well-rounded tannin. Robert Parker’s Wine Advocate has recently awarded 96 points to this vintage of Le Gonnare – second only to Tenuta dell’Ornellaia’s Masseto (which carries a three-figure price tag!): “This is the first Bolgheri Superiore ever produced by young talent Fabio Motta. He used 85% Merlot and 15% Syrah to make his 2013 Bolgheri Superiore Le Gonnare. In terms of an inaugural wine, this red blend hits all the high marks. This is a delicious rendition that showcases the soft and elegant side of Merlot with the sassy spice and savory notes of Syrah at the back. Pretty mineral etchings give the wine definition and focus. The combination is beautiful. Only 3,500 bottles of this biodynamic wine are produced. Congratulations” – Monica Larner, the Wine Advocate, October 2016.
A blend of 50% Merlot, 25% Cabernet Sauvignon, and 25% Sangiovese. Fermentation of each variety is done separately with only natural yeast in 33 hl. oak barrels. The cap is pushed down manually twice a day and delestage is used to let the must breathe. Fermentation takes two weeks for each variety, after which time the wine is blended. Malolactic fermentation takes place in second and third year barriques. The wine is aged in barriques of the same age for 12 months before bottling without fining or filtration. Notes of fresh red fruits, interwoven with balsamic notes and a rich minerality. The tannins are ripe and silky and the balance between alcohol and acidity creates a fresh and fragrant mouth feel.
Make sure you try Fabio’s wines this winter, Le Gonnare in particular is bound to be even more sought after having received such critical acclaim!