Tenuta Maiano

Red Wines

Our red wines come from vines of Tuscan Sangiovese, Cabernet Sauvignon, Merlot, Trebbiano, Black Malvasia, Alicante, Petit Verdot. Among these wines we also include Chianti and Morellino di Scansano.

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Red Wines
Aggeggio

Aggeggio

Name: Sangiovese Toscano IGT “AGGEGGIO”
Vine variety: Sangiovese
Location: Toscana–Montespertoli (FI)
Soil: stony sand
Elevation: 180 m on Sea level
Wine-making process: hand picked selected grapes; soft pressing and maceration for 8-10 days in vitrified cement vats at steady temperature
Alcohol Content: 12,5% vol.
Aging: in bottles
Color: ruby red with purple shades
Nose: rather intense, fruity with hints of flowers such as scented violet
Taste: rather worm and pleasently fruity
Suggestions: to par with pasta dishes, white and red grilled meats
To be served: 18° C


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Chianti Colli Fiorentini

Chianti Colli Fiorentini

Name: Chianti D.O.C.G. Colli Fiorentini
Vine variety: Sangiovese 90%, Cabernet 10%
Location: Toscana–Montespertoli (FI)
Soil: alberese, with gravels
Elevation: 250 m on Sea level
Wine-making process: hand picked, gentle pressing of the grapes
Fermentation: 15–20 days at stable temperature in vitrified cement vats and then is Aged in bottle
Alcohol Content: 13,5% vol.
Nose: intense with slight grassy note, typical of Cabernet
Color: intense ruby red color and shades of garnet
Suggestions: may be served with ragu meat sauces, red meat, game, stews and grilled meat. Tuscan food such as trips, beans, game and Ham
Taste: balanced, round, spicy and tasty with good structure and tannins
To be served: 18° C


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Chianti Lungagnana

Chianti Lungagnana

Name: Chianti D.O.C.G. “LUNGAGNANA”
Vine variety: Sangiovese 90%, Cabernet Sauvignon 10%
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Elevation: 230 m on Sea level Hand-picked
Wine-making process: hand picked, gentle pressing of the grapes
Fermentation: 15–20 days at stable temperature in vitrified cement vats Aging: in bottle
Alcohol Content: 13% vol.
Nose: intense, with violet and cherry marmelade
Color: intense ruby red color and shades of garnet
Suggestions: may be served with ragu meat sauces, red meat, game, stews and grilled meat. Tuscan food such as trips, beans, game and Ham
Taste: balanced, good structure with strong tannins balanced with its acidity, tasty
To be served: 18° C


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Chianti Montespertoli

Chianti Montespertoli

Name: Chianti D.O.C.G. Montespertoli
Vine variety: Sangiovese 90%, Merlot 10%
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Elevation: 230 m on Sea level
Wine-making process: hand picked, gentle pressing of the grapes.
Fermentation: 20–25 days. Delestage
Alcohol Content: 13,5% vol.
Nose: intense with fruity notes
Color: intense ruby red color and shades of garnet
Suggestions: may be served with ragu meat sauces, red meat, game, stews and grilled meat. Tuscan food such as trips, beans, game and Ham.
Taste: balanced, roundwith red fruits such as Marasca and red Currant
To be served: 18° C


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Chianti Maiano

Chianti Maiano

Name: Chianti D.O.C.G. “MAIANO”
Vine variety: Sangiovese 90% Canaiolo, Trebbiano, Malvasia 10%
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Elevation: 230 m on Sea level Hand-picked
Wine-making process: hand picked, gentle pressing of the grapes.
Fermentation: 15–20 days at stable temperature in vitrified cement vats Aged in bottle
Alcohol Content: 12,5% vol.
Nose: intense, with violet and cherry marmelade
Color: intense ruby red color and shades of garnet
Suggestions: may be served with ragu meat sauces, red meat, game, stews and grilled meat. Tuscan food such as trips, beans, game and Ham
Taste: balanced, good structure with strong tannins balanced withits acidity, tasty
To be served: 18° C


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Garbato

Garbato

Name: Rosso Toscano IGT “GARBATO”
Vine variety: Merlot, Alicante, Cabernet Sauvignon, Sangiovese
Location: Toscana–Montespertoli (FI)
Soil: clay and Schist rocks, very bony and brittle
Elevation: 180 m on Sea level
Wine-making process: hand picked selected grapes; soft pressing and maceration for 20 days at steady temperature
Alcohol Content: 13% vol.
Aging: six month in small oak barrels and six months in bottle
Color: intense ruby red
Nose: intense and persistent, with a good balance between the typical merlot fruity bouquet and the spices given by the wood
Taste: worm and savorful with a good structure
Suggestions: to par with red meat dishes, venison and mature cheese
To be served: 18° C


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Gingillone

Gingillone

Name: Chianti D.O.C.G. “GINGILLONE”
Vine variety: Sangiovese 90%, Malvasia Nera 10%
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay
Elevation: 200m on Sea level
Wine-making process: hand picked, gentle pressing of the grapes
Alcohol Content: 13% vol.
Color: Intense ruby red color and shades of garnet
Nose: intense and persistent, with currant and plum
Taste: balanced, good structure with strong tannins balanced with its acidity, tasty
Suggestions: may be served with Tuscan croutons, ragu meat sauces, red meat, game, stews and grilled meat
To be served: 18° C


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Moranna

Moranna

Name: Rosso Toscano I.G.T. “MORANNA”
Vine variety: Sangiovese 85%, Merlot 15%
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Wine-making process: hand picked, gentle pressing of the grapes
Fermentation: 20–25 days. Delestage
Aging: aged in French oak barrique Allier for 12 months, then it stays 6 months in bottle
Nose: intense and persistent, with spices and red fruits
Alcohol Content: 14% vol.
Description: warm, good structure and tasty
Color: ruby red
Suggestions: red meat, game and seasoned cheese
To be served: 18° C


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Morellino di Scansano

Morellino di Scansano

Name: Morellino di Scansano D.O.C.G.
Vine variety: Sangiovese 90%, Merlot 10%
Location: Scansano, Tuscany
Soil: pleistocenic sands and clay with sea fossils
Elevation: 150 m on sea level
Harvest: hand-picked, selected grapes at the end of september
Wine-making process: gentle pressing of the grapes in steel vats at stable temperature
Alcohol Content: 13,5% vol.
Aging: fine and typical of Morellino with fruity notes of marasca
Color: ruby to garnet
Nose: fine and typical of Morellino with fruity notes of marasca
Taste: round and warm, slightly tannic and fresh
Suggestions: red meat, grilled and seasoned cheese
To be served: 18° C


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Novello

Novello

Name: Novello Toscano I.G.T.
Vine variety: Merlot, Cabernet Sauvignon, Sirah, Ciliegiolo, Sangiovese
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Elevation: 230 m on Sea level Hand-picked, selected grapes at the beginning of September
Wine-making process: 30-35% Carbonic fermentation of Merlot, Cabernet Sauvignon, Sirah, Ciliegiolo and the rest from regular Sangiovese fermenation
Alcohol Content: 12,5 % vol.
Nose: primary smells, fruits and dried fruits from carbonic ferment
Color: ruby to purple
Suggestions: on desserts or fall seasonal food such as roasted chestnuts
Taste: warm, red fruits with round tannins
To be served: 18° C


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Ruscato

Ruscato

Name: Rosso Toscano I.G.T. “RUSCATO”
Vine variety: Sangiovese, Cabernet Sauvignon
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Wine-making process: hand picked, Gentle pressing of the grapes
Fermentation: 20–25 days with temperature control
Aging: aged in French oak barrique Allier for 6 months and then it stays 6 months in bottle
Nose: intense and persistent, with spices and red fruits (ligorice, vanilla, plum, cherry)
Alcohol Content: 14% vol.
Description: warm, good structure and tasty
Color: ruby red
Suggestions: red meat roasted or stewed and seasoned cheese
To be served: 18° C


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Sangiovese

Sangiovese

Name: Sangiovese Toscano I.G.T.
Vine variety: Sangiovese
Location: Toscana–Montespertoli (FI)
Soil: pleistocenic sands and clay with sea fossils
Elevation: 230m on Sea level
Harvest: hand-picked, selected grapes
Wine-making process: short maceration, 8 to 10 days in vitrified cement vats, at stable temperature
Aging: in bottle
Alcohol Content: 12,5% vol.
Nose: primary smells, fruits and dried fruits from carbonic ferment
Color: ruby to purple
Suggestions: pasta, grilled meat
Taste: intense, red fruits with round tannins and fruity end
To be served: 18° C


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White wines

Tenuta Maiano white wines derive from the vines of Trebbiano Toscano, Chardonnay and Sauvignon Blanc, and are made with grapes selected and harvested by hand for an authentic flavor.

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White wines

Rosé Wines

Our rosé wines have a fresh and soft taste, accompanied by an intense aroma. They are rosé wines coming from Sangiovese vines and are made with selected and hand-picked grapes.

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Rosé Wines

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