sangiovese 50%   malvasia nera 50%

Rosso Toscana IGT


Maurleo was the winery’s second wine to appear, made in 1988; it represented the second stage in my experimentation.

I am continuously striving to achieve balance and expressiveness, with the objective of producing my second standard Sangiovese, one that shows greater freshness and approachability, and always reflecting my steadfast decision to utilise only own grapes and respectful fermentation methods.  

In the course of my researches, I was able to isolate at least 15 new native grape varieties, and I later selected from them a worthy travelling companion in Maurleo.

After four years of experimentation, in 2003, I produced Maurleo with equal proportions of sangiovese and malvasia nera. This research enabled me to better understand the quality potential of the various malvasias in our own soils. These varieties have long been cultivated in Tuscany, but usually in small blocks and never utilised in such a substantial percentages.  

With the production of this wine, I also began to encourage the vineyard’s spontaneity and individuality. I always source it from the same vineyard blocks, looking for the most effective balance, so that I do not have to interfere with the vine’s growth or ripening process. This will yield what I consider to be the most Tuscan of my wines.  

Fermentation is always in lined cement vats at 28-30oC with just the yeasts on the grapes themselves. The wine then macerates on the skins for 28 days, and the malolactic follows the first racking, still in cement vats; maturation, as with all my wines, begins in late spring, in French oak barrels and tonneaux for some 12 months. Maurleo then ages in the bottle at least 6 months before release.



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