MAIXIN 

Grape variety: 80% Sangiovese, 20% Canaiolo.
 

Production techniques: Harvest in the month of September,  vinification with 2 daily pumpings over at a controlled temperature of 28°C and one  week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which occurs 4 months after harvesting.
 

Colour: Brilliant ruby red.

Bouquet: Winy and ripe.

Taste: Round and harmonious, very pleasant but not excessively demanding.

Alcoholic strength: 12 % vol.

Serving suggestion: Pasta with meat sauce, grill of vegetables, white and red meats.

Serving temperature: Serve at 18-20°C

Grape variety: 80% Trebbiano, 20% Malvasia.
 

Production techniques: September and pressed very softly. Vinification takes place at a controlled temperature of 18° C and the wine is bottled approx. 4 months after harvesting.
 

Colour: Light straw yellow.
 

Bouquet: Good intensity with notes of white flowers.
 

Taste: Fresh and smooth, with a good aromatic persistence.
 

Alcoholic strength: 12 % vol.
 

Serving suggestion: Raw vegetables with olive oil dip(pinzimonio), pasta with light saucwes, white meats and soft cheeses.
 

Serving temperature:Serve at 10-12°C.

Grape variety: 100% Sangiovese

Production techniques: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 3 weeks of maceration. After racking and subsequent manolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting.

Colour: Intense ruby red.

Bouquet: Intense and fruitly, with notes of ripe and spices.

Taste: Dry, of great quality and elegance.

Alcoholic strength: 13,5% vol.

Serving suggestion: Roasts ,brased meats, white and read meats.

Serving temperature: Serve at 18-20°C, uncork half an hout before serving.

Grape variety: 100% Sangiovese.

Production techniques: Harvest in the second decade of September, vinification with 2 daily pumpings, over at a controlled temperature of 28°C.and maceration on the skins for approx. 2 weeks .

After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 24 months after harvesting. The wine is put on the market 3 months after maturing in the bottle.

Colour: Deep ruby red.

Bouquet: Intense , spicy and in excellent harmony with red fruits. 

Taste: Round and very elegant, harmonious and intense.

Alcoholic strength: 13,5   % vol.

Serving suggestion: Roasts, grilled, braised meats, white and red meats.

Serving temperature: Serve at 18-20°C, uncork half an hout before serving.

Grape variety: 100% Sangiovese.

Production techniques: Harvest in the second half of September, vinification with 3 daily pumpings, over at a controlled temperature of 28°C.and maceration on the skins for approx. 25 days.After racking and subsequent malolactic fermentation , the wine is kept on the lees for 4-6 months.Bottling 24 months  after harvesting.The wine is put on the market 4 months after bottling.

Colour: Deep ruby red.

Bouquet: Intense with scentsof ripe blackberry and cherry, comples and elegant.

Taste: With great body,persistent abd with a pleasantly harmonious tannicity.

Alcoholic strength: 13 % vol.
 

Serving suggestion: Roasts, game and braised meats, white and red meats.

Serving temperature: Serve at 18-20°C, uncork half an hout before serving.

Grape variety: 80% Sangiovese, 20% Canaiolo

Production techniques: Harvest in the month  of September, vinification with 2  daily pumpings, over at a controlled temperature of 28°C.and one  week of maceration.After racking and subsequent malolactic fermentation , the wine is prepared for bottling, which takes place 6  months after harvesting.

Colour: Brilliant  ruby red.

Bouquet: Persistent, with a delicate scent of violets and fresh fruit.

Taste: Round and harmonious,  good body and soft tannins.

Alcoholic strength: 13,5 % vol.

Serving suggestion: Roasts, white and red meats.

Serving temperature: Serve at 18-20°C.

Grape variety: 100% Sangiovese.

Production techniques: : The grapes are harvested between the end of September and early October.The bunches are picked by hand and very carefully selected.Vinification takes place at controlled temperature and with 3 daily pumpings over;after a maceration of 3-4 weeks the wine is kept in oak casks for at least 24 months and bottled at least 6 months before being put on the market,which takes place 5 years after harvesting.

Colour: Deep ruby red, verging on garnet with ageing.

Bouquet: Slightly ethereal, then intense.

Taste: Dry, warm, robust and lively.

Alcoholic strength: 13,5 % vol.

Serving suggestion: Roasts and braised meats, red meats and game.

Serving temperature: Serve at 18-20°C, uncork half an hour before serving.