Producing wine since the 15th century, the Tenuta La Massa estate was taken over by Giampaolo Motta in 1992. The vineyards lie at an average altitude of 360 metres above sea level. With regard to terroir, the soils fall into three distinct geological formations: an undifferentiated complex of clayey schist and calcareous marl, a formation of scaly yellow and grey marl (Galestro) and a third segment of large blocks or layers enclosed in a clayey matrix. The vines are trained to produce the best possible grapes by means of the spurred cordon method.