Vignamaggio’s most extroverted and sophisticated wine could only be named after a woman, and which woman: Lisa Gherardini (known as Monna Lisa), enigmatic and whose life was woven in with the story Vignamaggio. At the nose there are nice flowers and a beautiful sense of lushness. In the mouth there is the union of the opposite: exuberant character with delicate notes; powerful sense with a refined appeal. Swetness and refined with a leisure texture make the wine very appealing.
Vignamaggio is committed to the revival of more environmentally responsible farming methods in which sustainability is the key. The estate has been in ‘Conversion to Organic Farming’ since 2015. With organic all the winegrowing changed significantly adopting also new and different agronomical procedures, like the stopping of the continuous soil tillage replaced by the grassing.
Manual Harvest in small buckets and first manual selection of the clusters. At the arrival in cellar there is the automatic Optical Selection of the berries with a gently destemming. The berries fall down in stainless steel vats through gravity. All the process of maceration takes 15-18 days at temperatures controlled of 28/30° C. The malolactic fermentation continues in stainless steel.
24 months in wood barrels: the sangiovese in small wood vats of 15 hl and the cabernet sauvignon in barrique. 12 months in the bottles.