The Maisulan winery is fully committed to its vineyards and to the preservation of the land on its property. All cultivation is done without the use of pesticides, irrigation or fertilizers, following the principles of biodynamic agriculture established by Masanobu Fukuoka. Aged for 12 months, it retains its freshness and has a light herbaceous touch with aromas of fresh rosemary and thyme.
MAISULAN Wines is based on three pillars: Love for our land, respect for the winemaking tradition of the region, for its history and work to preserve the environment we have inherited. These values are what make us go to work every day, and this way of life is what makes MAISULAN wines personal, identity of the region and, not only that, the vineyards give us each separately their specificity. In each bottle of MAISULAN is the work of each year, a work of three, the soil, the weather and us, letting Nature, which is much wiser than us, do its job and intervening as little as possible.
Manual harvesting of the grapes. Destemmed, fermented between 23 and 26 degrees of temperature. Autochthonous yeasts. Maceration for 18 days. Cherry red color and ruby hue of medium depth. The nose presents high aromatic intensity with rich nuances. Notes of ripe red fruit, yogurt-like dairy products of fruits of the forest, spicy notes of vanilla, clove, cinnamon and pepper, soft and elegant toasted notes, accompanied by licorice and some fig. On the palate it has a sweet entry, refreshing acidity, tasty tannins, it is balanced, full, ample and leaves a long fruity aftertaste.
