Grape Type: 100% Nero d’Avola. Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Wine Making Process: Soft pressed, frequently pumped, maceration at controlled temperature from 10 to 12 days.No wood aging, only stainless steel.
Organoleptic Characteristics
Colour: red very intense ruby colour with reduced transparency.
Bouquet: florear, Nero d’Avolta is carried out with the violet. When aged it can develop complex aromas such as leather, cocoa, chocolate, licorice and cinnamon.
Taste: soft tannins with red fruits,blackberry-blueberry arom as typical of this wine variety.
Alcohol Content: 13.5% Vol.
Food matching: ideal for strong flavors dishes, venison, game souce, lamb and roasts.

Grape Type: Corvina Veronese, Rondinella, Molinara.
Terroir: from vineyards of Mezzane valley hills, in the Heart of Valpolicella classica zone, with excellent exposure to sunlight and has a limestone soil of Eocene origin.
Wine Making Process:after pressing and a low temperature fermentation, wine is put in barrels for the aging process.A mix of big traditional oak barrels and modern barriques lined up in the centuries old cellars of the winery, contributes to create the perfect balance caracteristic of Palazzo Maffei wines.
Organoleptic Characteristics
Colour: ruby red, medium intensity.
Bouquet:On the nose, it displays perfumes of ripe fruits and spices.
Taste: medium body, pleasant aroma reminiscent of bitter almonds, delicate and velvety palate.
Alcohol Content: 13 % Vol.
Food matching: classic for the whole meal, particularly suitable for risotto, pasta and beans, red and white meat, semi-hard cheeses.

Grape Type: 100% Aglianico.
Terroir: tuffaceous volcanic soil, rich in minerals.
Vinification system: Handpicked grapes between end of October and beginning of November.
Wine Making Process: Traditional maceration over skins for 10 days in small steel containers at controlled temperature. Refinement takes place in stainless steel tanks and then in bottles for 4 months.
Organoleptic Characteristics
Colour: Ruby red with purple reflections.
Bouquet: Intensely scented, it presents persistent aromas of fruits of the forest.
Taste: to the palate it is fresh, dry and well balanced. It has a medium body and is easy to drink.
Alcohol Content: 12,5 % Vol.
Food matching: Huge versatility and easy to combine perfect with simple pasta dishes goes well with complex food. Spicy tomato-sauced pasta; barbecued meats and medium aged cheeses are the right match.

Grape Type: 70% Nero d’Avola, 30% Merlot Terroir: The vineyards are situated at an altitude ranging from 350 to 500 meters above sea level, about ten kilometers from the sea, from which comes a constant breeze that keeps the grapes kept dry thus avoiding the formation of mold. The proximity to Lake Arancio makes the vineyards not stressin about the lack of water in periods of drought.
Wine Making Process: low production (6,5 – 7,0 tons per Ha), maceration at controlled temperature from 10 to 13 days. The wine is kept in concrete vessels where it cleans up, and after sent to French barriques for 4 to 6 months for the maturation.
Each wine is vinificated separately, only at the end they are blended.
Organoleptic Characteristics
Colour: deep ruby red with violet hues.
Bouquet: the nose is particulary complex, this is given by the fusion of those two noble grapes.Aroms of properly matured fruits (blackberry, cherry, plum) and vanilla.
Taste:very aromatic and persistent, good acidity, soft tannins. Very very smooth in the mouth, this is given by the merlot, perfect combination for this wine.
Alcohol Content: 14% Vol.
Food Matching: goes well with red meat dishes and strong or spicy cheeses. Goes perfect with all roasts and it’s recommended with fat meat fish like swordfish, tuna, eel, or salmon.

Grape Variety: Montepulciano 100%
Terroir: this wine comes from old vineyards planted in the territory of Atri, according to the organic farming principles. The soil is a mix of clay and schists.
Vinification system: First the grapes are selected, then they are destemmed, the skins are mixed with the must: the latter process lasts 10-15 days at a temperature of 15°C for the first three days, and at 28-30°C for the remainder of the time.
Wine Making Process: The winemaking follows the modern principles of red vinification. During the fermentation, delestage happens regularly, allowing the gradual extraction of the noble components of the skins. When this phase is over, the wine is separated by the skins through a gentle pressing and stored in steel tanks for the successive malolactic fermentation. After six months in the steel tanks, the time necessary for the tannins to ripe, the wine is finally filtered and bottled. The wine is refined for one month in the bottle and only then it is sold to the public. Each phase of the vinification follows the strictest codes of organic wine production.
Organoleptic Characteristics
Colour: A ruby red wine.
Bouquet: Fresh scent; intensely fruity with hints of mature red fruits like cherries.
Taste: Soft, round, medium to full-bodied it has a persistent taste. It is pleasantly fruity to the palate, with balanced acidity and good minerality.
Alcohol Content: 13 % Vol
Food matching: this Red matches perfectly most dishes of Italian cuisine. From Pasta in tomato sauce, even spicy and meaty, like a classic Ragù, to grilled barbecued meats like pork ribs and lamb kebabs, this wine is extremely versatile and easy to drink.

Grape Type: Sangiovese 100%
Terroir:it is clayey and rocky, and tends to be poor and dry.
Vinification system: After the bunches are lightly pressed in the cellar, they are allowed to ferment in steel vats at a controlled temperature for 20-25 days. Periodically during this time, must is passed over the grape dregs (a technique known as rimontaggio) and the vats are completely emptied and refilled (a technique known as delestage).
Wine Making Process: The grapes are harvested generally in mid October, by hand and gathered in small crates. The slightly late harvest of these grapes results in a very fruity wine with significant body. The wine, with light sediment, is aged for 12 months in small barrels of 225 and 500 litres to reach an optimum balance. Before it is made available for consumption it is allowed to age a further 3 months in the bottle.
Organoleptic Characteristics
Colour: dark ruby red, with garnet reflections.
Bouquet: Fresh aromas of ripe cherries, with pleasant woody undertones.
Taste: elegant and well-balanced. It tastes fruity with a touch of spices; soft yet with good body.
Alcohol Content: 13.5 % Vol.
Food matching: Sanlorenzo Rosso di Montalcino goes very well with all red meat and cheese dishes.

Grape Variety: 100% Gaglioppo.
Terroir: clay-limestone.
Vinification System: Maceration over the grape skins for 6 days at controlled temperature 25-26°C.
Wine Making Process: The harvest is carried out manually in small boxes of 18Kg during the 2nd week of October.
After the grapes are derasped, they are softly pressed up to 0,4 bar. No selected lees, nor enzymes are used. Before bottling it is filtered through coarse boxes.
It is unclarified and refined in stainless steel tanks. The total production is of 7.500 bottles.
Organoleptic Characteristics
Colour: light ruby red.
Bouquet: floral and fruity; with hints of geranium, red berries, fruits of the forest. Slightly spicy and brackish.
Taste: Of rich and round consistency to the palate, it expresses a good full-bodied structure. The minerality is strong, combined to the perfectly integrated good acidity and tannicity. Long and persistent aftertaste, with that brackish flavour that is reminiscent of the sea. In fact, the vineyards are very proximate to the Med and at sea level.
Alcohol Content: 13,5 % Vol.
Food matching: grilled red meats; spicy sausages; fish soups, even rich and spicy; young to medium aged cheeses.

Grape Type: 100% Aglianico.
Terroir: tuffaceous volcanic soil, rich in minerals.
Wine Making Process: Handpicked grapes between the end of October and beginning of November. Traditional maceration over skins lasts for 10 days in small steel containers at controlled temperature. Then the wine is elevated in barriques and refined in bottle for 12 months.
Organoleptic Characteristics
Colour: Ruby red with violet hues.
Bouquet: To the nose, red currant, blackberries and soft spices, like vanilla and cinnamon.
Taste: its soft, elegant structure has a delicate balance between wood and natural tannicity. This wine is for those who love Aglianico authenticity at its best.
Alcohol Content: 14 % Vol.
Food matching: this wine is perfect with strong tasting traditional dishes from the region of its origin (i.e. Basilicata): Lamb, red dry peppers dishes. Ideal also with roasts and elaborated pasta dishes, it sure is a great match to aged cheeses of hews milk like Pecorino.

Grape Type: Syrah 100%
Terroir: mixture of clay and silt predominantly with limestone.
Vinification system: The running of the vineyard abides by the dictate of natural viticulture and biodynamic agriculture: pruning and the working of the ground are looked into according to lunar and planetary phases; phytosanitary defence is entrusted solely to the use of copper and sulphur which is distributed in minimal quantities, thanks also to maceration and the use of natural infusions; biodynamic preparations allow the enlivening of the soil and avoid any kind of fertilizing and winter ploughing which structures the land during the cold season. All this is done to succeed in bringing the healthy bunches to maturation and to consent a vinification totally free of corrective and chemical products.
Wine Making Process: After de-stemming, a part of the grapes are left whole and another part is slightly foot pressed and manually placed into small concrete vats without the use of pumps. Fermentation is automatic, without selected yeasts, sulphur and controlled temperature. Refining is carried out in wood and cement for 14 months and the wine is bottled without filtration or stabilization.
Organoleptic Characteristics
Colour: ruby red, with garnet reflections.
Bouquet: Fresh aromas of ripe cherries, with pleasant woody undertones.
Taste: elegant and well-balanced. It tastes fruity with the classic peppery notes typical of Syrah grapes. A hint of soft spices from the gentle wood-ageing preludes to a long finish.
Alcohol Content: 12 % Vol. (min. from consortium disciplinary).
Food matching: this Syrah pairs perfectly the T-bone steak typical of the local cow breed, Chianina, as well as any other red meat of beef or game. We recommend it particularly with a spicy meat casserole or a rack of lamb. For those who do not like meat, a medium aged Pecorino cheese or vegetable Lasagne.

Grape Variety: 100% aglianico.
Vinification System: maceration over the grape skins for 3 weeks in small steel containers at controlled temperature.
Wine Making Process: late harvest; grapes picked by hand and placed in small boxes between the end of october and beginning of november.
The maiolactic fermentation takes place in new barriques, where the wine rests over 12 months.
Once bottled, it requires bottle refining for 12 months.
Organoleptic Characteristics
Colour: intense ruby red.
Bouquet:intense and complex to the nose, with aroma of underwood, elegantly enriched by notes of soft spices: cinnamon, vanilla, white pepper.
Taste: very persistent, fleshy yet well balanced to the palate.
Dark cherries and blackcurrant flavours open up to toasted notes of coffee and dark chocolate towards the back palate.
Very long finish.
Alcohol Content: 13,5 – 14 % Vol.
Food matching: greatly enjoyable on its own, as wine “of conversation” or “meditation”, it pairs well with egg-pasta dishes dressed in game sauces (such as mare or wild boar), red meat / game roast.
It is also excellent to exalt the taste of seasoned, mature cheeses made with hewes or cows milk.

Grape Type: 100% Sangiovese Grosso.
Terroir:it is clayey and rocky, and tends to be poor and dry.
Vinification system: In the cellar, after a light pressing of the bunches, fermentation takes place for 25-30 days in steel vats at controlled temperatures, where the wine is subject to periodic pumping up and dèlastage.
Wine Making Process: The wine is refined for 36 months, together with the lees, in vats that have an average capacity of 30-35 hectolitres so that an optimal balanced is achieved.
Before reaching the market, the wine undergoes an ulterior 6-month refinement in the bottle.
Organoleptic Characteristics Colour: dark garnet red with reflections fading to brick-colour.
Bouquet: it has intense and complex aromas of dried flowers (cyclamens and rose petals); spices (vanilla, cinnamon, star anise) and ripe fruits (cherry and bramble marmalade).
Taste: with its elaborate texture to the palate, it reveals exactly what it is anticipated to the nose. It has an elegant yet full body and a very long finish.
Alcohol Content: 14 % Vol.
Food matching: The ideal accompaniment for game; beef stews, and even seasoned pecorino cheese (mature cheese made of ewe’s milk).

Grape variety: 100% Sangiovese Grosso, known as “Brunello” in Montalcino.
Vinification system:
Wine Making Process: It matures between 24 and 28 months in large oak barrels. Then it refines in bottle for another period that is just as long (between 24 and 28 months). By disciplinary, it is ready for the market after four years.
Organoleptic Characteristics Colour: dark ruby red, with garnet reflections.
Bouquet: vast and intense aromas to the nose, which perfectly correspond to the palate. It has notes of red berry and cherry jam; hints of vanilla, along with hues of spices and mint.
Taste: elegant and harmonious to the palate; its structure is full-bodied. It is well balanced, dry and with a very long finish. It is designed to last and evolve in time, standing very long ageing periods and always evolving.
Alcohol Content: 14 % Vol
Food matching: elegant dishes for this elegant wine means it will be perfectly paired with elaborate food such as, red meats and game dressed with porcini mushrooms or truffles.
It is splendid in combination with extra mature cheeses the likes of Parmigiano Reggiano, Pecorino and seasoned Toma cheese. It requires being served at 18°C and preferably in a decanter.

Grape Variety: Sangiovese 100%
Vinification system: the vinification is carried out in stainless steel tanks, by prolonged fermentation and ageing at controlled temperature; 27°-28°C for at least 20 days.
Wine Making Process: the wine ages in French oak barriques (225 lt) then refines in bottle for at least 6 months.
Organoleptic Characteristics
Colour: dark ruby red, with garnet reflections.
Bouquet: complex and intense to the nose of black cherries, cinnamon and hints of cloves.
Taste: of sumptuous and round consistency to the palate, it reveals a full-bodied structure. Harmonious and well balanced it is supple yet tannic. It has a long and persistent aftertaste, with plenty of cherry flavours and a firm peppery note reminiscing of Syrah.
Alcohol Content: 14 % Vol.
Food matching: this wine is paired in harmony with red meat; very mature cheeses, especially of ewe’s milk; roasted lamb or game. It is perfect for grilled T-bone steaks, like “Fiorentina”, as well as with venison or wild boar cured meats.

Grape Type:Corvina 50%, Rondinella 45%, Merlot 5% .
Wine Making Process:After the manual harvesting, the grapes are taken to a small plateau where they undergo a process of being lightly dried, after which they are de-stemmed and go to be macerated. A process that extracts all of the aromas to give the wine its character and long life. After this, there follows the long maturation, in large low oak barrels (barrique) or no toas.
Organoleptic Characteristics
Colour:Ruby red with garnet reflections.
Bouquet:Intense aromas of red fruits combined with hints of spices and roasting.
Taste:The palate explodes in all its power and structure remain very elegant and harmonious. Alcohol Content:15% Vol.
Food matching:important and tasty meats, grilled or braised. Unique sensations with medium-long ripening cheeses.