Franciacorta is one of the best-kept secrets among Champagne lovers. It’s produced in Lombardy in exactly the same way as champagne. The main difference is that it ages on the lees longer than Champagne, making it even more toasty and complex. The Maiolini family has been connected to wine and grapes since the 15th century.
In the mouth really quite full and palate-filling freshness with a creamy mousse and easy-drinking flavors of apple, lees, notes of tropical fruits and vanilla. A fresh and complex wine with the finest bubbles.
The Maiolini family has been connected to wine and grapes since the 15th century. The family traces their roots to Ome, a unique place located on the northeastern border of Franciacorta, Italy's famed sparkling wine-producing region. The red grape variety Majolina (recently recognized as a variety indigenous to Lombardy) is a testament to the long history of the family in this region.
In 1981 Valentino Maiolini's four sons relaunched the Majolini winery. Together they restored the ancient vineyards and built the winery high up on a hill with views that stretch for miles over the village of Ome and the surrounding vineyards. The buildings are crafted from local stone known as Medolo and this pure white limestone is the same component found in the region's soil that gives minerality and structure to the Franciacorta wines that are produced here.
Today the winery is run by Ezio Maiolini and three cousins: Simone, Giovanni, and Elena. For almost twenty years the winemaking process has been shared by Cesari Ferrari from Franciacorta and Jean-Pierre Valade from Champagne, France.
The Maiolinis own 24 hectares in more than 24 plots dedicated to Chardonnay, Majolina, and Pinot Noir vineyards. The reason for this vineyard fragmentation is because Majolini focuses on sourcing their grapes from small hillside vineyards. The vineyards are scattered amongst the hills that surround the winery and the higher altitude gives wonderful characteristics to Majolini's wines in terms of aroma and minerality.
In the vineyard, the Maiolini family has chosen a style of viticulture that is dedicated to ensuring the representation of their terroir and results in a very high-quality grape-growing process. Some of their techniques include low yields, high-density planting, rigorous pruning, grassing, peeling, and selection of the grapes on all of the bunches during the summer. Majolini obtained organic certification in 2016. At harvest, the grapes are picked by hand and placed in small boxs so that they can reach the winery intact. The harvest from each vineyard is vinified separately and cuvées are blended before secondary fermentation in bottle.