A rising star in the region, Majolini is a producer to watch.  The roots of the winery can be traced back to the fifteenth century when the family settled in Ome.  They began growing grapes almost immediately, and in fact the family surname - Majolini - is derived from the name of the Maiolina vine.  The winery is located in Ome, a beautiful area that excells for its unusual geology.  It is unlike all othe municipalities in Franciacorta as it lies in a small and narrow valley at the foot of Brione (800 meters) and has more limestone in its soil.  Surrounded by green hills, the Majolini vineyards benefit from their unique microclimate and produce wines of exceptional character.

Majolini Brut NV
7500 cases per year
90% Chardonnay, 10% Pinot Nero
24 months on the lees
The grapes are pressed softly and fermented in steel tanks at controlled temperature.  A portion of the cuvee is fermented and aged in oak barrels.

Majolini Pas Dose 2005/ Majolini Pas Dose 2006
300 cases per year
100% Chardonnay
30 months on the lees
Temperature controlled fermentation and total malolactic fermentation in steel tanks.
An oxidated liquer de tirage added to the 2005 vintage, while the 2006 is the premier vintage not to have an oxidized liquer. 

Majolini Brut Rose Altera
400 cases per year
100% Pinot Nero
24 months on the lees
The grapes are de-stemmed and placed in a vat for cold maceration.  The grapes are gently pressed and fermented in steel tanks at controlled temperature.

Majolini Saten 2003
1600 cases per year
100% Chardonnay
36 months on the lees
The grapes are pressed softly and fermented in steel tanks at controlled temperature.  A portion of the cuvee is fermented and aged in oak barrels.

Majolini Ruc di Gnoc (still red wine)
Cabernet, Merlot, Nebbiolo and Barbera blend
The grapes are picked, crushed, de-stemmed and macerated with the skins for 10 days in steel tanks at controlled temperature.  Fermentation is complete after 30 days.  After blending, the wine is placed in barriques and aged for 6 months prior to release.