Giampaolo Mota, the eldest son of Neapolitan family became the "black sheep" because he decided not go into the family's leather tanning business. His grandfather Giorgio was the only family member to support his venture into the wine business and thus, the top wine at La Massa carries his name. Giampaolo studied in France with renowned oenologist Emile Peynaud, working in St Emilion and Pomerol where he developed a fundamental understanding of the chemistry of wine. He feels that this study, especially of the reductive/oxygenative cycle of red wine helps him make structured, solid, long-lived wines that are also very fruit driven. The estate farms 27 hectares of vineyards with a south facing aspect at an elevation of 360 meters. The prevalent soils are scaly clay and galestro. The attention in the vineyards, the scrupulous control of the fermentation and the careful blending all contribute to wines of extraordinary elegance and aromatic complexity.