Exporter to Europe

Tenuta Maddalena S.S. Azienda Agricola

Strada Tibassi, 12/A, 46049 Volta Mantovana
Italy

Telephone +39 0376 83323
Fax +39 0376 83323
info@tenutamaddalena.it

Trade fair hall

  • Hall 16 / C81
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand C81

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.21  Veneto
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.08  Winzersekt

Winzersekt

Our products

Product category: Veneto

Val di Pietra

Alcohol:  13,5  % vol
Sugar: 3,5 g/l
total acidity: 5,75 gr/l
Ph: 3,54
Dry extract: 39,5
Production area: Volta Mantovana
Vintage time: end of September with ripe and perfectly healthy grapes
Vine Variety: 80% Cabernet Sauvignon – 20% Cabernet Franc
Training system: spurred cordon
Production:70 q ha

CABERNET IGP 2007
This intense ruby red wine disclosing small wild berry sensations is obtained by the selections of small loose bunches exposed to the sunlight. 
Balanced, full, warm, with spicy notes refining in time. This Cabernet, produced by a noble vine, gives its best when grown in gravelly loose and dry soils as those of northern Mantua region, where the cabernet “Val di Pietra” shows typical herbaceous notes and delicate spice and vanilla aromas from aging.
It is backbone with a good persistence both in taste and aromas which reminds of the sensations already disclosed by the nose “Val di Pietra” Cabernet was born from the vineyards of Tenuta  Maddalena, located in the oasis of the Mincio Park, where  soil, climate and  habitat  are ideal for vine.

VINIFICATION
The healthier grapes are harvested  in late September  into 3kg capacity  small boxes, taking care of the spacing between the bunches, and are set aside in storage for two months. Later on the stalks are removed and the grapes are pressed, taking care of the  integrity of the berries  and then  are subjected to alcoholic maceration in stainless steel small tanks. Great attention is paid to the operations of delestage with delicate immersion of the berries at a controlled temperature of 25-26 ° C for 15 days. After fermentation, skins are separated from the wine, which then mellows for 18 months in barrels and barriques before being bottled.
6 months of aging in bottle before release.

TASTING
Ruby red wine with purple shades featuring a powerful and  intense bouquet on a delicately herbaceous base revealing fruity notes of little black berries. Its velvety dry and backbone flavour, with a good persistence both in taste and aromas reminds of the typical sensations of the vine, already disclosed by the nose. Perceptible, sweet and perfectly ripe tannins are excellently integrated into a smooth structure making this wine an extremely enjoyable Cabernet ideally pairing with barbecue meat, game and roasts. Excellent with soft or medium mature cheeses.
Recommended service Temperature: 16-18°C

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Product category: Veneto

D'Alloro

Alcohol:  13  % vol
Sugar: 4,2 g/l
Total acidity: 6,10 gr/l
Ph: 3,32
Dry extract: 27,5
Production area: Volta Mantovana
Vintage time: end of  august with healthy grapes
Vine: 100 % Chardonnay
Training system: Arch
Production: 100 q/ha

D’ALLORO CHARDONNAY IGT< br />A wine of great personality and charm, distinguishing itself by its yellow-straw color with golden shades . Its fragrance is delicate and lingering characterized by flower aromas of hawthorn and exotic fruits. A meticulous selection of grapes brings to a white pride wine reserved for those who want a truly unique product. This wine comes from our desire to return to the roots leaving this variety, the freedom to express all its unique characteristics, from aromas to structure, to its colour already perceptible to the grapes at harvest, which find their ideal habitat in the hills where our vineyards are located.

VINIFICATION
The healthy grapes are harvested by hand and put into 15kg boxes with the correct balance between acids and sugar. After a 24 hours cold maceration in cold store aiming at transferring all the fragrant aromas from the skin to the flesh, we proceed to grape destemming and then to soft pressing of skins and finally to the must cleaning by static natural settling. Alcoholic fermentation starts at 14°C thanks to the yeasts in the skins in order to impart the character of the vine and then selected by us at a temperature of 16-18°C to make the aroma more complex, intense and persistent and the taste fuller.  Aging only in stainless steel tanks where the wine remains strictly on  lees for 5 months;  30 days in the bottle prior to commercialization.
The wine is bottled from the month of March.
 
TASTING
It is an austere, harmonious,  noble wine, featuring an intense and elegant fragrance with fruity notes of citrus and golden apple, acacia and honey. It 'a long-lived white wine, which acquires in depth with the ageing: with the passage of time, its aroma evolves and develops more complex notes of nuts, especially hazelnuts,  and sage herbal notes. The Chardonnay perfectly pairs with pasta dishes with fish and shellfish, also served with strong sauces requiring a wine with good acidity and structure.
Recommendedservice Temperature: 10-12 ° C

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Product category: Veneto

Tempesta

Alcohol: 12,5 % vol
Sugar: 5,8 g/l
Total acidity: 7,3
Ph: 3,05
Dry extract: 27,3
Production area: Volta Mantovana
Vintage time: Mid August
Vine: 100% chardonnay
Training system: arch
Production: 100 ql/ha

TEMPESTA
This traditional method sparkling Brut featuring  golden yellow color with fine and a persistent perlage, is obtained by the selection of the best grapes from our historical vineyards. This wine is the result of the best expression of a unique terroir. Potential and strong minerality are the hallmarks of this traditional method wine, elegant and harmonious with great personality;  intense fruity notes combine with pleasant vanilla and yeast fragrance lingering in the mouth. Sparkling wine ideal for cocktails, seafood light appetizers and shellfish. Excellent for celebrating important occasions.
Recommended serving temperature 10 to 12 ° C

VINIFICATION
The grapes are harvested by hand in small boxes  and are then stored for 24 hours in cold storage at 8 ° C in order to transfer all the fragrant aromas from the skin to the flesh. Later on we proceed to grape destemming and then to soft pressing of grapes from which we get the alcoholic fermentation of the first fraction (only 45% of the weight of the grapes). After the natural clarification the must is poured into termo-conditionned steel tanks or for a few batches into small oak barrels, where fermentation starts at a temperature of 14 ° C thanks to of the natural yeasts on the skins to impart and character of the vine. Subsequently the temperature is maintained constant at 17 ° C up to complete fermentation. The must then undergoes the second fermentation with selected yeasts, which will take place in the bottle though. The long aging in bottle for about 24 months takes place in the cellar at a constant temperature of 12 ° C. Finally, the bottles are placed on racks and then made limpid through the remuage procedure  before the disgorging ‘à la volé’.

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About us

Company details

A strong passion for the territory and wine drove a group of friends to make a big dream come true: becoming winemakers. A young spirit drawing its desire to express love for an ancient and fascinating craft from the experience inherited from past generations in full respect of the natural cycle of the vine, still maintaining the principles that underlie the folk wisdom. Marzio and Elisa, Nicola and Grazia, Silvano and Simona, Paolo welcome you to the vinery to let you taste their products and convey all their passion.

Wine is something unique, combining the patient work in the vineyard to the wise and careful processing in the vinery. It connects past with future. Our company philosophy is to pass on and enhance manual techniques from the past and combine them with modern knowledge in order to create a high quality natural product, enhancing the organoleptic properties of the grape and its territory.

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