The winery Massimago has grown slowly. From its beginnings in a garage it has become an full-functioning winery which allows us to carry on micro-vinification and blends to better valorize the quality of our grapes.
In 2017 Massimago expanded the surface dedicated to both processing and wine ageing, to finally reach the maximum potential.
The ageing occurs in two different cellars: one is dedicated to barriques and tonneaux, and then there is the big cellar room, underneath the master house, which contains the most important wines.
In its production processes Massimago limits the use of sulphites. Every year new experiments with the Oenology departments of the Universities of Milan and Conegliano (Padua) take place.