We produce our wines from the Tuscan and Lucchese vines of our estate. We still use the ancient wine cellar which has been used since the 17th century for the vinification of grapes for the personal use and consumption of the owners. The result? One white and five reds suitable for different accompaniments and occasions.
White wine
Its name is dedicated to our grandmother, Maria Pia Maionchi.
Grapes
Trebbiano and Vermentino.
Vinification
The grapes are blended in stainless steel at a controlled temperature, after which the wine mellows on the fine lees for a few months and is then bottled the following spring.
Colour Pale straw
Characteristic
Fresh, pleasant, savory wine with a good minerality, the bouquet evokes notes of fresh fruit.
Pairings
Aperitifs and fish dishes.
Red wine
The name was given by our grandmother Maria Pia Maionchi, this wine represents one of the farm's most typical productions.
Grapes
Muscat of Hamburg.
Vinification
The grapes are kept on the skins for a few days, then fermentation continues at a controlled temperature for about a week, the wine is refined in steel for a few months and is bottled the following spring.
Colour Soft red
Characteristics
Wine with a characteristic aroma reminiscent of cherry, black cherry and morello cherry.
Pairings
Serve chilled (serving temperature 11°C) with pizza, appetisers and cured meats.
Red wine
Its name reflects its essence: a typical Tuscan wine, as you would expect.
Grapes
Sangiovese 80% and Lucchese vines 20% (blend of Ciliegiolo, Colorino and Canaiolo).
Vinification
The grapes are harvested in the second half of September, vinified in stainless steel at a controlled temperature, malolactic fermentation in steel, ageing takes place in French oak barrels for at least 6 months and is bottled the following Spring.
Colour Ruby red
Characteristics
The nose evokes fruity sensations complemented by pleasant floral and spicy notes with a satisfying finish.
Pairings
Suitable to accompany any dish of Tuscan cuisine.
Red wine
A wine with an international imprint, it derives from the combination of the best Merlot and Sangiovese grapes.
Grapes
a blend of Merlot and Sangiovese.
Vinification
The grapes are harvested separately and fermented in temperature-controlled stainless steel containers, maceration lasts 12 to 16 days, malolactic fermentation takes place in steel, after which the wines are aged for two years in oak barrels.
Colour Deep red
Characteristics
The wine has a ruby red colour with grainy reflections due to aging, it is a structured wine but at the same time remains fine and elegant.
Pairings
Suitable for savoury dishes such as red meat, main courses and strongly flavoured cheeses.
Red wine
In ancient Lucchese, its name means glass. In the 19th-century tale of ‘a journey from Monsagrati to Lucca in three days’, a time traveller stops in Tofori to have a CIN telo of wine. We like to think it is ours.
Grapes
Sangiovese.
Vinification
The grapes are harvested in the first ten days of October, spontaneous fermentation takes place in stainless steel containers, maceration lasts from 15 to 20 days, the wine is aged in wood for at least two years.
Colour Garnet red
Characteristics
an aging full bodied wine with a vibrant and long finish.
Pairings
Suitable for red meats, steaks, aged savory hard cheeses and spicy dishes.
Red wine
The Mille968 wine brings together five wineries in the Lucca area in a collective project begun in 2013, to create a wine that expresses Lucca from a selection of their best crus.
Grapes
Sangiovese merlot and native vines of Lucca.
Vinification
The grapes are vinified individually by each winery. Then, after careful tasting, the blend is created, which is then aged in rotation in the different cellars. The wine is bottled two years after the harvest.
Colour Intense ruby red
Characteristics
The aromas range from violets to red berries, blackberries, spices reminiscent of vanilla, tobacco and black pepper. The wine is pleasantly fresh with a lingering aftertaste.
Pairings
Suitable for red meats, roasts and mature cheeses
Rosé wine
This wine is the latest addition to the farm's range of products and is the rosé version of the Rubino di Selvata.
Grapes
Muscat de Hamburg
Vinification
The manually harvested grapes are cold macerated for a few hours and then softly pressed to provide flavour and acidity. Destemming of the juice is done at a low temperature. Fermentation takes place at a controlled temperature with selected yeasts. Malolactic fermentation takes place spontaneously in steel vats. The wine matures on the fine lees for four months.
Colour Peony pink
Characteristic
Refreshing and subtle wine with fruity notes of raspberry, cherry, melon, complemented with pleasant floral notes of roses.
Pairings
Thanks to its freshness and flavour, the rosé of Selvata is a wine for aperitifs and fish and shellfish dishes. It is best enjoyed at a temperature of 10-12 °C.
Red wine
Wine produced only in the best years from top-quality grapes.
Grapes
Sangiovese and Merlot
Vinification
The grapes are harvested and vinified separately in stainless steel at a controlled temperature. Maceration lasts 14 to 16 days. Malolactic fermentation takes place spontaneously in steel vats. The wines then mature in wood for about two years, after which they are blended and bottled.
Colour Intense garnet red
Characteristic
Extremely elegant, soft rounded wine, with a silky, gentle yet powerful tannin. Decisively fresh, very persistent, interminable.
Pairings
Thanks to its body and structure, Collegrosso is a wine for meat dishes and for all seasons. It is best appreciated at a temperature of 16-18 °C.
The tradition of vin santo belongs to the history of the Farmhouse Maionchi. For ageing, we still use the ancient vinsantaia dating back to the 17th century, taking advantage of its perfect microclimate.
The Lucca school calls for the use of white Colombana grapes, while the Tuscan school calls for the use of red Sangiovese grapes. Our vin santo brings them together, following both traditions.
For the vinification, we carry it out as in the past. We dry the grapes on bamboo in a special room. After three months, we harvest them, press them and let them age for seven years in small chestnut barrels called caratelli.
