Sergio Mottura, Grechetto Latour 2004

Sergio Mottura’s Grechetto Latour 2004 is a rare, mature expression of one of Central Italy’s most characterful white grapes. Crafted from Grechetto grown on volcanic soils in northern Lazio, it shows how this often-under-the-radar variety can evolve with dignity and depth over time. Long considered a benchmark for ageworthy Italian whites, Latour marries structure, minerality, and complexity in a way that has captivated collectors and sommeliers alike.

Tasting Notes
In the glass, the 2004 Grechetto Latour presents a deep golden hue, edging toward amber, reflecting its extended bottle age and time in oak. The nose is complex and layered, with notes of dried apricot, candied citrus peel, chamomile, acacia honey, toasted hazelnuts, and almonds, woven with hints of beeswax, baked apple, and a gentle, smoky minerality. On the palate, this is a textured, full-bodied white with a rich, almost waxy mouthfeel balanced by a firm, savory backbone. Flavors of preserved lemon, dried stone fruit, and roasted nuts mingle with subtle spice, vanilla and a saline, volcanic edge that keeps the wine lively despite its maturity. Acidity is still present but softer and more integrated, giving a long, tapering finish with echoes of honey, herbs, and flint. At this stage, the 2004 vintage is fully mature and best enjoyed now to appreciate its tertiary complexity, though well-stored bottles can still hold and evolve gently over the short term.

Production
The grapes for Grechetto Latour come from Sergio Mottura’s estate vineyards around Civitella d’Agliano in northern Lazio, an area strongly influenced by neighboring Umbria. The terroir is defined by tufaceous volcanic soils, rich in minerals and well-drained, which naturally limit yields and contribute to the wine’s hallmark structure and minerality. Mottura has long embraced sustainable, organic-leaning viticulture, favoring careful canopy management and selective hand-harvesting to ensure only the healthiest, ripest Grechetto clusters make it to the cellar. In the winery, Latour is traditionally vinified with gentle pressing and temperature-controlled fermentation, followed by aging in oak (often French barriques or tonneaux) on the fine lees to build texture, complexity, and ageworthiness, before extended bottle maturation prior to release.

Food & Serving
This mature Grechetto is a superb match for rich, savory cuisine. Think roasted poultry with herbs, veal in cream or mushroom sauces, truffled pasta, aged cow’s milk cheeses, or complex seafood dishes such as salt-baked fish, lobster, or seared scallops with beurre blanc. It also pairs beautifully with earthy dishes—porcini risotto, roasted root vegetables, or baked fennel gratin. Serve at 12–14°C (around 54–57°F) to allow the aromatics to fully unfurl; serving it too cold will mute its nuance. Decanting for 20–30 minutes can help the wine open up and shed any initial reduction or bottle-stillness, especially in well cellared bottles.

Producer
Sergio Mottura is widely regarded as one of the foremost interpreters of Grechetto, earning him the nickname “il signore del Grechetto” (the lord of Grechetto) in Italian wine circles. His family estate, based in Civitella d’Agliano in Lazio, near the Umbrian border, has been dedicated to quality viticulture for decades, focusing on local varieties and expressing the distinct volcanic terroir of the area. By combining low yields, meticulous vineyard work, and thoughtful, often pioneering cellar practices, Mottura helped lift Grechetto from a blending grape to a serious, ageworthy varietal wine. The Latour cuvée, in particular, has earned critical acclaim and a loyal following, standing as one of the region’s most respected and collectible white wines.

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