The history of the Majolini family begins in the 60s when Valentino Majolini begins the production of red wine. Today we are the third generation of producers according to whom the winery has always had a social function by committing itself to supporting activities aimed at environmental sustainability. All the energies used come from natural and renewable sources and the production methods used are biological ones.
Producers of excellent wines, the Majolini family stands out for the large productions of Franciacorta. A very interesting wine is the Altera Rosé Brut whose finesse is the result of a balance between research and naturalness. The harvest is done exclusively by hand with the grapes which are delicately placed in small boxes to preserve their integrity. Once de-stemmed, they are put in the tank to carry out the cryomaceration which allows to extract the color and preserve the aroma of Pinot Noir. Fermentation in steel tanks and aging with its own yeasts for at least two years.
A wine with a great personality that accompanies a dinner with friends in an excellent way
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Bel rosa cerasuolo spumeggiante.
Assetto aromatico impostato su confetture di fragole e lamponi, pane integrale, felce e timide folate minerali.
Sorso particolarmente sfizioso, dotato di ricca trama fruttata, vivacizzata dall'opportuna carica acido-sapida.
Aperitivi, piatti di pesce e crostacei si accompagnano in maniera sublime con questo vino.
0,75 L Standard
Le uve, a perfetto grado di maturazione, in tempi brevissimi dalla raccolta, vengono messe a raffreddare e successivamente diraspate.
In primavera viene realizza la cuvée ed effettuato l'imbottigliamento per la presa di spuma. Il vino di base utilizzato è di sola annata ma proveniente da vigneti diversi. Il vino viene poi fatto maturare sui propri lieviti per un periodo minimo di 2 anni.
Vengono messe in vasca con le bucce ad una temperatura massima di 5 °C per circa 6-8 ore. Questa metodologia è chiamata criomacerazione o macerazione a freddo e permette di estrarre un po' di colore, che ad ogni vendemmia è diverso, e permette di preservare l'aroma dell'uva Pinot Nero. Segue una soffice spremitura e la fermentazione in vasche d'acciaio ad una temperatura controllata di circa 18 °C.
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Name: Majolini Start-up year: 1981 Cultivated hectares: 24 Winemaker name: Jean Pierre Valade, Cesare Ferrari Address: Via Manzoni, 3 - Loc. Valle - Ome (BS) Web Site: www.majolini.it
The roots that tie the Majolini Family to its land are deep and start from far away Ezio Maiolini explains We must go back to the XVth century, when our family arrives in Ome, establishing itself. The tie with viticulture is born almost immediately and already our last name, borrowed right from an autoctonous grape variety, the one of Majolina, is the witness of this adventure. The tie with our land has brought us great satisfactions! Especially to our father Valentino from whom we have inherited the passion and the love from wine production. It is him who decided, around the end of the 60s, to renovate the old family winery and to start the cultivation of Ruc di Gnoc, a magnificent high hilled vineyard that still today produces the same named wine.
No wonder, then, if me and my brothers have enforced our roots, developing even more the project started by our father. The definitive turnaround took place with the acquisition, at the beginning of the 90s, of the wonderful area called Campèi. In 1995 the buildings of the new winery started, a reality of 4.000 covered meters, situated in a dominant uncomparable valley.
Telling about the development of a winery means giving a great importance to research. The ones who produce a wine of excellence, cannot and do not want to think of development in terms of number, but in terms of quality. From 1981 to today our main goal has been to increment the potential of our vineyards, protect and increment the value of the territory, and optimize the productive procedures in the strict respect of the wine tradition.