Cristiana Maggiolaro
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The estate, located at an elevation of 300 meters in the enchanting hills surrounding the town of Gambellara, a vine growing area producing excellent, no-frills, complex and long-lasting white wines, is small and young. The owners, Cristiana and Riccardo, however are filled by a loving eagerness for this land and the wines that they produce here.
The hills between the cities of Soave and Gambellara
The vineyards, some of which are as much as 40 years old, are cultivated on volcanic soil, thus rich in lava and tuff rocks, are trained to produce small quantities of bunches, in order to obtain the best quality possible from the Garganega grape variety, the extraordinary native vine which the estate bottles unblended. the Cristiana Maggiolaro wines convey the characteristics of the terroir and relate the infinite passion and love with which Cristiana and Riccardo carry out their work. Their project transcends budget balancing and economic calculations —it is rather a way of life which is the result of realizing a wonderful personal dream which is finally out in the open.
The vineyards of Cristiana Maggiolaro estate, on the ridges of the Gambellara hills
The philosophy which backs the production of the two wines currently offered by Cristiana Maggiollaro is based upon low production per vine, very careful management of the vineyards, hand harvesting with several picks based upon the maturation of the individual bunches, and maximum respect for the grapes at pressing time.
These though, are just some of the self imposed rules adhered to by Cristiana and Riccardo, it is in fact at the base of their daily dedication, which fills all of their available time. There is clearly the absolute commitment to producing wine in a natural way. In the end, their care translates into elegant, fresh, mineral wines which highlight the wealth of nuances conveyed by the beloved and respected terroir.
Logo of the Cristiana Maggiolaro estate
The wines produced by the estate, harmoniously synthesize the yang power of the hilly fields located between the cities of Soave and Gambellara, with the yin elegance of the Garganega grape variety. They are at the same time, are a powerful reflection of the intimate fusion of the personas of Cristiana and Riccardo, who are so diverse from each other, but at the same time so harmoniously complementary.
Riccardo and Cristiana toast with their wines
The passion and care given to these products goes well beyond the vine cultivation in the vineyards and the wine making in the cellar. In fact, Cristiana and Riccardo love to be directly involved in marketing their bottles, which are distributed carefully, striving to create a direct relationship with re-sellers and clients in general.
For this couple wine is synonymous with love, passion, involvement and joie de vivre, and it is this feeling they want to communicate with their product, bottle after bottle.| Gambellara Classico DOC |  |
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Grape Variety: |
Garganega | |
Vintage: |
2008 | |
Production per Hectare: |
6 metric tons (around 530 pounds per acre) | |
Harvest: |
By hand, between the end of September and first 10 days of October. | |
Vinification: |
The grapes are soft pressed, then fermented in iron vats at a controlled temperature. | |
Refinement: |
In iron vats | |
Bottling: |
End of March | |
Alcoholic Content: |
12.5° by Vol. | |
Total Acidity: |
5.30 grams per liter (around 0.707 oz. per gallon) | |
Ph: |
3.25 | |
Bottles Produced: |
7,500 (750 ml) | |
Enologist: |
Federico Curtaz | |
| Ceneri delle Taibane Gambellara Classico DOC |  |
|
Grape Variety: |
Garganega | |
Vintage: |
2008 | |
Production per Hectare: |
5 metric tons (around 441.66 pounds per acre) | |
Harvest: |
The grapes are soft pressed, then fermented in iron vats at a controlled temperature. The bunches are selected from the oldest vines with the best sun exposure. | |
Vinification: |
The grapes are soft pressed, then fermented in iron vats at a controlled temperature. | |
Refinement: |
In iron vats | |
Bottling: |
End of March | |
Alcoholic Content: |
13° by Vol. | |
Total Acidity: |
5.60 grams per liter (around 0.747 oz. per gallon) | |
Ph: |
3.20 | |
Bottles Produced: |
3,500 (750 ml) | |
Enologist: |
Federico Curtaz | |
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