Notes:

The name Maciete means small spot or mark (in Veronese dialect), intending a small piece of land and has been combined with Fumè which is a synonym for Sauvignon, a vine also called Fumè Bianco. Vinification: The grapes are hand picked and laid in boxes, these are then pressed and the must is left in contact with the skins for a short period. The fermentation takes place partly in steel vats and then in oak barrels. Lactose fermentation: No. Elevation and refining: At the end of the alcoholic fermentation there is no decantation and the new wine is left with it's own yeast till the beginning of summer. After a few months it is bottled and left to refine for at least six months. Colour: brilliant straw colour with greenish reflections. Bouquet: varying and elegant scents with mineral tones. Flavour: ample and fresh with a fine varying composition. Temperature: 10°C. Accompaniment: with first courses and fish.

Notes:

Destalking and crushing. Skin contact for 3 hours. After the grapes are pressed, the must is allowed to settle for 24-36 hours at 5°C. Fermentation takes place in stainless steel vats, followed by malolactic fermentation. Fining and bottling without filtration. Intense yellow colour . Nose of citrus and sweet flowers. On the palate: mineral with nuts and citrus. Strong and persistent finish. Good with liver, rabbit, fresh tuna , asparagus and vegetables in general. Serve at 12-14° C.

Notes:

A single vineyard reserve Sauvignon blanc produced in a "non typical" style. Destalking and cruhing are followed by skin contact for about 3 hours. After the grapes are pressed the must is allowed to settle for 24-36 hours at 5°C. Alcoholic fermentation followed by malolactic fermentation takes place in new barriques made from heavy toasted wood. Prior to racking, batonnage is carried out every 6 weeks for about 9 months. Fining with fresh egg white and bottling without filtration. Intense golden colour. Nose of roasted coffee with hints of oak and tropical fruits. On the palate: great fruit concentration with grapefruit, pineapple, passion fruit and citrus. Strong and persistent finish of all the flavours. Drink with smoked fishes such herring and salmon. Also good with caviar, bottarga and roasted liver. Serve at 12-14° C.