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Wines

THE CELLAR

Over the past decade, in keeping with local viticulture methods, Vignamaggio has slowly been adopting many techniques that accentuate the characteristics of the grapes grown on the farm. The 15th century cellar provides ideal conditions for excellent wine maturation, regarding both temperature and humidity.

VINIFICATION AND AGING

After rigorous control as the bunches mature, they are harvested by hand. They then go through two selection processes: first in the vineyard and then by an automatic optical selection machine as the grapes arrive in the cellar. The berries are removed from the stalks and then dropped into different size stainless steel tanks. Natural alcoholic fermentation takes place in 12-15 days: the sugars in the grapes convert to alcohol.   

Grapes from single vineyards are aged separately and the best are fermented in small tanks so that punching down can be done manually.

After malolactic fermentation, the wines are aged according to their qualitative characteristics. During aging that could last up to two and a half years, the wines are regularly tasted and controlled by winemakers Francesco Naldi, Giorgio Marone and Yuri Bencini.

Vignamaggio produces about 300 000 bottles a year of a variety of wines.

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