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- Already partners in several very successful restaurants, Joe and Lidia Bastianich came together with Chef Mario Batali to form La Mozza in 2000. They were all aware of the enormous potential of the Maremma, and seized the opportunity to create a new winery with a modern mission: To express this terrior to the fullest with new and exciting grape varieties. La Mozza consists of 36 hectares (90 acres) and lies in the Southwest corner of Tuscany's Maremma, a dozen kilometres from the sea and 45 minutes Southwest of Montalcino. 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 has mutated into Morellino's lush cherry fruit.
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 - Perazzi, the foundation of the La Mozza winery, was created to be unlike most typical Morellino di Scansano. The blend, which includes Mediterranean varieties, is more expressive and better demonstrates the potential of Maremma's terroir. I Perazzi is named after the pear-like fruit that grow on our estate and are depicted on the label."
- Grape Varietals: 85% Morellino (the local name for Sangiovese in Maremma) 5% Syrah, 5% Alicante, 2% Colorino, 3% Ciliegiolo
- Vinification: Indigineous yeasts, longer than usual maceration period (15 - 20 days)
- Aging: 30% of the wine in French barriques for 6 months (1 and 2 year old)
- Number of cases produced: 10,000 (12 bottle cases)
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 - Aragone was created to be unlike
"Super Tuscan" wines.
Our goal was to create a unique
and particular blend by incorporating
Mediterranean varietals such as
Alicante, Syrah and Carignan.
Aragone relates to the Aragons
of Spain who together with the
Medici family of Florence dominated
the region of Maremma. The six
point star depicted on the label
represents an arial view of a
military fort called "Forte
Stella" located in Porto
Ercole just south of Grosseto.
It was built around 1550 by the
Spanish.
- Grape Varietals: 40% Sangiovese,
25% Alicante, 25% Syrah, 10% Carignan
- Vinification: Indigeneous yeasts,
100% in tonneaux (500 Liters)
- Aging: 100% of the wine aged
in tonneaux (500 Liters)
- Number of cases produced: (6
bottles cases) 3,500
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