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Rosso Novarese “Maggiorina”

HomeRosso Novarese “Maggiorina”

Rosso Novarese “Maggiorina”

Wines

“Maggiorina,” a somewhat lighter wine, is produced from grapes grown in old “Maggiorina” vineyards (25 different small fields). These fields are planted mixing twelve different varieties of grapes (mostly Nebbiolo and Croatina but even some white varietals) to give a real field blend. The wine is released after one year of aging in stainless steel tanks and, as well as the characteristic mineral and spicy taste, it also has hints of fresh fruits. This is a wine that should be enjoyed within the first two years after harvest.

Appellation: Vino Rosso

Type: Red, dry

Blend: Nebbiolo (40%), Croatina (40%), Vespolina (5%)  and other local varieties including some whites.

Grape varietals found in the historical Maggiorina vineyards of Boca. 1 croatina / uga del zio 2 vespolina 3 spanna / nebbiolo 4 bonarda / uva rara 5 dolcetto di Boca 6 greco / erbaluce 7 tinturie’ 8 barbera 9 durasa 10 slarina 11 frejsa 12 rastajola 13 baratuciat 14 moscatella / malvasia I 15 malvasia II acino grosso.

Wine Details:

Tasting Notes:
Color: Light and lively red.
Bouquet: The aromas are fruit-forward, fresh and delicate.
Taste: The serious tone of the Nebbiolo adds a distinctive backbone and the Croatina brings a rich fruit note. The other varietals contribute to a difficult-to-pin-down mineral-spicy taste. Complex, fresh and approachable.
Alcohol: 12.5-13% (varies with vintage).
Serving Suggestion: Serve at a 16-17°C (61-63°F) in a tall, fairly wide goblet..
Pairing: A great party starter. It goes easily with Piemontese appetizers, lunch plates and first plates. A great companion for salads and salumi.

Vinyard Notes:
Production Area: Province of Novara.
Vineyards: 25 different plots in the Boca region.
Vineyard Age: 40 - 100  years old.
Altitude: 400-450 meters (1,300-1,475 feet) a.s.l.
Soil: Minerally gravel, porphyry soil.
Training System: Maggiorina*.
                               

*The name “Maggiorina” comes from the traditional Maggiorina training system, where three vines grow together and are trained to four cardinal points, and form a cup.


Winemaking Notes:
Harvest: Beginning of October.
Fermentation: With the skins in stainless steel tanks with overpumping for four to five days. After pressing, ripening occurs in stainless steel tanks for one year.
Aging: One year in stainless steel tanks