Le Piane
La Maggiorina 2022
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 50% Nebbiolo, 40% Croatina, 5% Uva Rara, 5% Vespolina |
| Aging | After pressing, it remains in steel vats for one year, then it is bottled. |
- Varietal composition: 50% Nebbiolo, 40% Croatina, 5% Uva Rara, 5% Vespolina
- Origin Boca and Prato Sesia: still red wine from Piedmontese hills with marked character
- Maggiorina training: traditional method aligned to cardinal points with manual cultivation
- Vinification in steel: maceration for 5-6 days, 3 pump-overs per day, aged for 1 year
- Style and serving: complex flavour, 13.5% vol, decant for 1 hour, excellent ageing potential
Description
What kind of wine it is
Maggiorina is an authentic still red wine from Piedmont, crafted by the Le Piane winery. It is created from a meticulous blend of native grape varieties, including Nebbiolo, Croatina, Uva Rara and Vespolina. On the palate, it reveals a pronounced concentration, balanced by a complex and deep sip. Its aromatic expression stands out for its clarity and precision, delivering a structured yet slender character. Its remarkable ageing potential makes it suitable for long-term evolution in the bottle.
Where it comes from
The grapes grow on the hills of Boca and Prato Sesia, an area of Piedmont renowned for giving wines a strong identity. The thirty-year-old vines are cultivated using the Maggiorina system, an ancient agricultural method perfected by the architect Antonelli. This technique involves the development of four vines oriented towards the cardinal points, ensuring optimal exposure and strictly manual work. The vineyard gives the wine a clear territorial identity, respecting the historical heritage of the Novara vineyards.
How it is produced
Harvesting takes place in the first days of October. In the winery, vinification begins with a five to six day fermentation on the skins in stainless steel vats. Three daily pump-overs ensure a linear extraction of matter and varietal aromas. After pressing, the wine undergoes ageing in steel for one year before bottling. This precise technical approach preserves the fragrance of the fruit, guaranteeing a clean and measured tasting experience.
History and Curiosities
La Maggiorina 2022 preserves the millenary winemaking heritage of the Novara area. This red wine is born from the historic Maggiorina training system, an ancient planting layout oriented according to the cardinal points and perfected by the architect Antonelli. The century-old vines yield excellent grapes which, refined in steel, offer a complex and profound sip. A perfect balance between structural elegance and intensity, capable of honouring the authentic vocation of Boca.
Tasting notes
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1998
- Oenologist: Christoph Künzli
- Bottles produced: 70.000
- Hectares: 10
In the nineties, the vinologist Alexander Trolf and the vintner Christoph Künzli showed enthusiasm for the forgotten wine region of Boca and its great wines. They were convinced that this would be the right place for a high-class wine property. At that time they became acquainted to Antonio Cerri, one of the last wine- growers to produce the typical and outstanding Boca wine. His vineyard »Campo delle Piane«, with an area of 0.6 hectares, was situated above the village and meanwhile had been surrounded by a forest. Cerri produced approx. 2'500 litres of wine every year, until 1991. The site is planted with Spanna grapes, aged more than 50 years.
In view of his advanced age of more than 80 years, Antonio Cerri decided to retire, and he offered to sell his vineyard to Alexander Trolf and Christoph Künzli. They took their chance and step-by-step they acquired further small plots. Like a puzzle the property grew together and became the new wine property »Le Piane« with a vineyard area of 6.5 hectares with a possibility for extensions.
The purchased grounds were cleared and newly terraced, in cooperation with the authorities of the nearby natural reserve of Monte Fenera. The restored vineyard areas were planted with Nebbiolo vines and other vines specific to the region.
Unfortunately Alexander Trolf did not live to see this successful development of the vineyard as he died in a tragic road accident His ideas and dreams however will remain in the vineyard »Meridiana« which he replanted. The prominent yellow house therein has become the society's logo and thus symbolizes the new beginning. Read more
| Name | Le Piane La Maggiorina 2022 |
|---|---|
| Type | Red still |
| Denomination | VdT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 50% Nebbiolo, 40% Croatina, 5% Uva Rara, 5% Vespolina |
| Country | Italy |
| Region | Piedmont |
| Vendor | Le Piane |
| Story | History and Curiosities La Maggiorina 2022 preserves the millenary winemaking heritage of the Novara area. This red wine is born from the historic Maggiorina training system, an ancient planting layout oriented according to the cardinal points and perfected by the architect Antonelli. The century-old vines yield excellent grapes which, refined in steel, offer a complex and profound sip. A perfect balance between structural elegance and intensity, capable of honouring the authentic vocation of Boca. |
| Origin | Municipalities of Boca and Prato Sesia, Piedmont |
| Cultivation system | Allevamento "Maggiorina" |
| Yield per hectare | 50 q.li. |
| Harvest | Early October |
| Fermentation | 5-6 giorni |
| Production technique | Fermentation and maceration on the skins for 5-6 days in 20 hl stainless steel vats (open or closed), with pumping over 3 times a day; after pressing, the wine remains in stainless steel vats for one year and is then bottled. |
| Wine making | Fermentation and maceration on the skins for 5-6 days in 20 hl stainless steel vats (open or closed), with pumping over 3 times a day; after pressing, the wine remains in stainless steel vats for one year and is then bottled. |
| Aging | After pressing, it remains in steel vats for one year, then it is bottled. |
| Total acidity | 5.5 gr/L |
| Allergens | Contains sulphites |