2023 Sergio Mottura - Grechetto di Civitella d'Agliano La Torre a Civitella (750ml)

The Latour a Civitella is the crown jewel of the Mottura estate and one of Italy’s most extraordinary white wines. Its very name tells the story of a friendship: legendary Burgundy negociant Louis Fabrice Latour visited Civitella d’Agliano and made a seemingly obvious suggestion to Sergio Mottura — ferment the Grechetto directly in new French oak barriques. Latour even gifted five barrels stamped with his name to seal the collaboration. The result, first produced in 1994, was a revelation: a Grechetto of “Burgundian” elegance and depth that promptly earned international acclaim.

The wine is assembled from the finest selections of five Grechetto clones from century-old vines planted on the estate’s volcanic soils. After harvesting by hand, the must is fermented and aged in French oak barriques (75% stainless steel and up to 25% in 2nd and 3rd fill French oak 300L barrels) for six months, producing a wine of remarkable breadth and aging potential. In 2004 it became the very first white wine from Lazio to receive the Gambero Rosso Tre Bicchieri award, and has continued to earn that recognition across subsequent vintages.

The 2023 vintage presents a deep, luminous golden yellow. On the nose, it offers a beguiling array of pressed Spanish broom, yellow stone fruit, ripe citrus zest, toasted hazelnut, white flowers, and subtle vanilla from the oak. The palate is round and full-bodied, with Golden Delicious apple, nectarine, and a distinctive saline minerality that carries through to a long, persistent finish. It is, as Mottura himself describes it, “an Italian Burgundy.”

Vineyard: Poggio della Costa — volcanic tufa soils, east-facing at 140m

Vinification: Hand-harvested; fermented and aged in French oak barriques

Aging: 75% stainless steel + up to 25% 2nd & 3rd fill 300L French oak, 6 months

Awards: Tre Bicchieri, Gambero Rosso; First Lazio white wine to receive this honor (2004)

Food Pairings: Risotto with truffles, grilled fish, shellfish, white meats, aged cheeses