Vignamaggio’s fifteenth-century cellars were the starting point of a long journey that began more than 600 years ago. Today, Vignamaggio is an organic farm with a state-of-the-art cellar and produces high-quality wines that encapsulate the characteristics of the estate’s different terroirs.
The first evidence of wine production at Vignamaggio was in 1404. On an original parchment, Amidio Gherardini, co-owner with his brother Accerito, writes about plans for the use of some empty barrels they have and agrees on an amount of wine to give to the thirsty recipient of the letter.

-   While Vignamaggio winery is temporarily closed, please come & taste our wine to our Shop Vignamaggio in Piazza



Vignamaggio’s vineyards cover an area of more than 70 hectares, all cultivated according to organic farming principles. The main cultivars on the estate are Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon, Malvasia Bianca and Trebbiano. Particular attention has also been given to the recuperation of a few local varieties like Canaiolo Nero and Mammolo.

Find a map of our vineyards


Vignamaggio’s cellar is where the vinification process takes place, from grape selection to wine refinement in barriques and large oak barrels. During the harvest, grape selection is done on the terrace, which is also the roof of the cellar itself. From here, the grapes are dropped into steel tanks below, where the fermentation process begins.


Vignamaggio’s wines are created as an expression of the essence of this territory: our aim is to find the persistence, colour, balance, fragrance and history of these hills, in a single sip.

See Wine Range