The Recantina is a native, black grape variety that has been grown in the Treviso area since ancient times. This varietal, at risk of extinction in the early twentieth century, was retrieved thanks to extensive research. It currently survives in a few rows, mainly in the Montello and Colli Asolani area. MAJO ROSSO originates in the Montello foothills, growing on soil that's mineral and red, like the iron in the nearby forge, called majo, which inspires both its name and its strong and decisive character. It is produced through red vinifica- tion, with a maceration of 12-15 days at about 25°C to extract the colour from the skins. Next, the wine ma- tures for 10-12 months in 25hl barrels and rests for a minimum of 4 months in bottles before it is released on the market. Majo is an intense and deep red wine with red fruits notes and important spicy elements. On the palate it is dry, soft, warm and with good acidity. Excellent with game and white meat.
Serve at 18-20°C.