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Montemaggiore Blog

We are winegrowers not professional writers, thus this blog will probably only be updated a few times a year.  In fact most of these posts either have appeared or will appear in our quarterly newsletter. Having said that, we hope you enjoy our insights on winemaking and winegrowing on a boutique level.  We welcome your opinions and questions—and even your suggestions on future topics. 

Lise Ciolino
 
February 15, 2010 | Lise Ciolino

The Great Cork Debate

In many ways, cork is the perfect closure for a bottle of wine. But there are rumors of its demise, and what about TCA and other quality issues? Learn why Montemaggiore uses cork exclusively for our wines.  Continue »

Vincent Ciolino
 
December 15, 2009 | Vincent Ciolino

Biodynamic Certification: is it necessary?

Many people say their vineyards are farmed organically and/or biodynamically, yet they aren't certified as such. Does it matter? Yes!  Continue »

Time Posted: Dec 15, 2009 at 4:43 PM
Vincent Ciolino
 
June 15, 2009 | Vincent Ciolino

Planting a new Vineyard

We purchased our vineyards in 2001, but now for the first time we are planting exactly the way we want with the right varietals & clones, row orientation & spacing, trellising & irrigation.  Continue »

Vincent Ciolino
 
February 15, 2009 | Vincent Ciolino

The Process of making Olive Oil

Although you may understand how wine is made, olive oil is quite different—it's much simpler and quicker.  Continue »

Lise Ciolino
 
November 15, 2008 | Lise Ciolino

Cabernet - Syrah Blends

Montemaggiore is one of the few wineries producing a Cabernet-Syrah blend, which we happen to call Nobile. Learn how we decide on the exact blend and why you don't see more of these types of wines.  Continue »

Lise Ciolino
 
May 15, 2008 | Lise Ciolino

Natural Fermentations

Natural fermentations, native fermentations, spontaneous fermentations—whatever you call them, they are quite interesting to winemakers!  Continue »

Lise Ciolino
 
November 15, 2007 | Lise Ciolino

Whole Cluster Syrah

We've started utilizing "whole cluster" fermentations, which imparts a depth and spiciness to our Syrah. This practice is somewhat counter-intuitive since we normally are very careful to remove bits of stems that our destemmer misses.  Continue »

Lise Ciolino
 
September 15, 2007 | Lise Ciolino

The Optimal Time of Harvest

Choosing the optimal time to pick the grapes is a winemakers most important decision. The flavor of the skins and the ripeness of the seeds are the most important factors.  Continue »

Lise Ciolino
 
June 15, 2007 | Lise Ciolino

Pressing Facts

Our state-of-the-art stainless steel basket press is very gentle on our grape "must", which helps us produce flavorful wines with soft tannins.  Continue »

Lise Ciolino
 
December 15, 2005 | Lise Ciolino

The importance of Oak Barrels

Aside from the grapes, the barrels used to make wine are the most expensive "ingredient". Learn the barrel basics as they relate to making wine  Continue »