Maximo, from late harvest to pairing!

The late harvest of the Sauvignon Blanc destined for Maximo took place this year in the first days of November, when Botrytis cinerea, in its noblest form, enveloped and transformed the grapes. It is a balance that nature does not grant every year.

When it does happen, the journey continues in the cellar — and then beyond — because Maximo is a wine that should be interpreted outside classical conventions, far from the habit of relegating botrytised wines to dessert.

An example? It sits beautifully alongside foie gras, a true icon of French gastronomy and a symbol of tradition and excellence.

A challenge embraced by Leonardo Castaldi, chef of our Wine Not in Ancona, who includes it among his winter offerings, evoking the French apéritif and allowing the wine’s natural elegance to shine.

Tasting notes:

On the nose it offers pronounced aromas of honey, apricot and peach, followed by hints of ripe fig, candied fruit and citrus.

On the palate it is rich yet supported by an elegant acidity that lifts the sweetness. Soft, well-balanced, with a refreshing finish and lingering notes of candied fruit and honey.

Serve at 10–12 °C.

A wine to explore, to take beyond dessert, pairing beautifully with blue and spicy cheeses, where it can reveal its full character.