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Lombardy is the most populous, richest and most productive region in the country. 16.2% of the national population (10 million people) live there and create 21% of the total GDP.<\/p>\n
The region is an important producer of wines but not really well recognized except Franciacorta or Valtellina.<\/p>\n
If Italy is known for its spaghettis, Rice is very popular in the region, often found in soups as well as risotti, such as \u201crisotto alla milanese\u201d, with saffron. Butter is used, no olive oil!<\/p>\n
The region is famous for its historical figures such as Virgil, Caravaggio, Claudio Monteverdi, Antonio Stradivari and popes John XXIII or Paul VI.<\/p>\n
The region is famous for its historical figures such as Virgil, Pliny the Elder, Caravaggio, Claudio Monteverdi, Antonio Stradivari, Alessandro Volta and popes John XXIII and Paul VI.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”14623″ img_size=”400×200″ alignment=”center”][vc_column_text]<\/p>\n
The Maiolini family has been connected to wine since the 15th century.<\/p>\n
The family traces their roots to Ome, a unique place located on the northeastern border of Franciacorta.<\/p>\n
The red grape variety Majolina is a testament to the long history of the family in this region. It has been recently recognized as a variety indigenous to Lombardy.<\/p>\n
Today, the Majolinis own 24 hectares. For almost twenty years the winemaking process has been shared by Cesari Ferrari from Franciacorta and Jean-Pierre Valade from Champagne, France.<\/p>\n
Majolini obtained organic certification of their vineyards in 2016 after practicing sustainable viticulture since 2012.<\/p>\n
100% of energy sources are renewable and CO2 free.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
The grapes are pressed gently and fermented in steel tanks at a controlled temperature of approximately 18 \u00b0C. After pressing, some of the Chardonnay is fermented and refined in small wooden barrels.<\/p>\n
The wine is aged on the lees in bottle for at least 36 months. Approximately 60,000 bottles produced per year.<\/p>\n
Notes of yeast, vanilla and hay on the nose. Complete, full, charming, and persistent.<\/p>\n
Grape:<\/strong> 90% Chardonnay, 10% Pinot Nero<\/p>\n","protected":false},"featured_media":14627,"comment_status":"open","ping_status":"closed","template":"","meta":[],"yoast_head":"\n