Majolini

The Maiolini family has lived in the village of Ome since the 15th century, where they were historically recognized as stonemasons. The winery name is derived from Majolica, a specific type of white limestone found in the local quarries that the family once worked. While the family had produced wine for generations, the modern winery was initiated in the 1960s by Valentino Maiolini. Following his death in 1975, the business paused until it was re-established in 1981 by his four sons, Gianfranco, Piergiorgio, Rino, and Ezio. Today, the estate remains under family management, led by Ezio Maiolini along with the third generation including Simone and Giovanni.

The estate consists of 24 hectares divided into more than 20 small plots, predominantly situated on the hillsides of the Ome valley. This northeastern corner of the Franciacorta region is characterized by higher altitudes and a cooler microclimate compared to the central plains. The vineyards are planted on soils rich in white Majolica limestone, which provides the grapes with a distinct mineral profile and firm acidity. Viticultural practices are certified organic, reflecting a focus on environmental sustainability. Winemaking is overseen by consultant enologists Cesare Ferrari and Jean-Pierre Valade, who emphasize long lees aging for the sparkling wines, often exceeding the minimum requirements of the Franciacorta DOCG.

Majolini is primarily recognized for its Franciacorta DOCG sparkling wines, including the Brut, Satèn, and the Pinot Nero based Rosé Altèra. The producer is also known for the Electo Blanc de Blancs and the Pas Dosé Aligi Sassu, the latter named after a frequent artist collaborator. Beyond sparkling wines, the winery produces still wines under the Curtefranca DOC and Sebino IGT classifications, sometimes incorporating the rare indigenous red grape Majolina. The house style is defined by a vertical, lean structure and a lack of heavy dosage, highlighting the specific limestone terroir of the Ome sub-zone.