The Dolceacqua Superiore di Maixei was produced from 100% Rossese grapes grown between the Nervia and Verbone valleys, in the province of Imperia, in the territory of Western Liguria. The original vineyards are located on terraced slopes, supported by dry stone walls (known as maixei in the local dialect) and characterized by clay-sandy, slightly calcareous soils rich in skeletal material. The rugged morphology of the territory requires that all cultivation operations be carried out strictly by hand. In this sense, it is referred to as heroic viticulture. After the harvest, the clusters were transported to the cellar, selected and subjected to soft pressing. Alcoholic fermentation took place in stainless steel tanks at a controlled temperature of 30°C, with maceration of the must in contact with the skins for a period of 6-8 days. The wine was aged in steel for several months. The Dolceacqua Superiore di Maixei is not released for sale until the following November 1st after the harvest.

DOLCEACQUA SUPERIORE MAIXEI: TASTING NOTES

The Dolceacqua Superiore di Maixei presents a delicate ruby red color. On the nose, it releases aromas of strawberry and wild red fruits, intertwined with hints of rose, violet, and spicy notes of green pepper. The palate is soft and pleasant, enhanced by fine tannins and an intriguing salinity reminiscent of the nearby sea. It pairs well with semi-mature and mature cheeses, as well as with meat-based first and second courses such as red meats, white meats, or game. Excellent also when paired with succulent seafood dishes.