To express this terroir to the fullest with new and exciting grape varieties. La Mozza Winery consists of 36 hectares (90 acres) and lies in the Southwest corner of Tuscany’s Maremma. This area is much drier than the fog-draped hills of central Tuscany. The lack of morning mist means the grapes start ripening at sunrise, and are sun-drenched until sunset. Rain is scarce as the Island of Elba off the coast acts as a windbreak, shifting eastbound moisture to the north and south. Here hot-climate varieties like Syrah and Alicante thrive, and the acidic edge of Sangiovese shows lush cherry fruit.
The Bastianich Winery in Friuli-Venezia Giulia creates unique wines that speak of place but, at the same time, show remarkable power and balance. Their blends are made in an area known for single-varietal wines, shifting the focus from the grape to the terroir. Calabrone, is an estate reserve red blend made only in the best vintages with hand-destemmed, partially dried fruit, and is released 5 years after the vintage. Native varieties, such as Tocai Friulano, are unblended to showcase the uniqueness of the grape. The pinnacle of this being Tocai Plus, a particularly complex example made with late-harvest and dried fruit from a single-vineyard of 60 year-old vines.