Maciot

The Maciot Biodynamic Farm is a young Cocconatese estate, with land located mainly in the municipalities of Cocconato, Piovà Massaia and some paternal properties in the municipality of Montiglio Monferrato.
The passion for the land and its fruits has always been present in the DNA of the owners, transmitted by grandparents who carried out farming as their first occupation. The ancient cultivation techniques have been adapted to new needs, to improve the quality of products that the privileged climate of the area further enhances: cool summers, in fact, and mild winters, due to the height of the hills of Cocconato, together with low yields, help to naturally refine the production. All crops follow the regulation CEE 834/2007, the so-called “biological” department, with consequent respect for biodiversity, productions obtained with natural substances and processes and consequently the denial of the use of fungicides and chemical fertilizers. The certifying body and ICEA.
From the spring of 2010, Maciot begins a path of biodynamics that has led to obtaining the Demeter certification since 2013, with the use of spray preparations, green manure, heap with biodynamic preparations and above all with a continuous and careful listening to what nature suggests to us.
This system of cultivating vines, hazelnuts and horticultural, has not caused great changes in the working methods of the Company, perhaps because, mindful of the behaviors of grandparents, have been careful to operate over the years in a manner very similar to the rules dictated by Community regulations.

The production of wine grapes, comes from the old vineyards of grandparents Ernesto and Luigi and from new plants built over the past few years, with high ratio of vines per hectare, three-year fertilizations with manure from heap and grassing with green manure essences from the row: all characteristics of cultivation aimed at a quality crop; in fact the yields never exceed 70 q. per hectare in the new plants, to go further and naturally in the old vineyards.
The particular climate also helps in bad years to reach a production of high standard. The grapes are transported in the cellar with boxes, to avoid mashing and immediately pressed with destemming.
Fermentation, which takes place without inoculation of selected yeasts but spontaneous, with the yeasts naturally present on the skins of our beautiful and genuine bunches, characterizes even more the final product.Agingtakes place in steel, large barrels (30 q) or barriques(225 l) depending on the product.
The production of wine is focused on Barbera d’Asti, with small batches of Merlot and Cabernet Sauvignon; in recent years we have added Nebbiolo, Grignolino and Sauvignon Blanc of the new vineyard of Roasino.
Each vineyard is vinified on its own, allowing the production of “cru” such as Barbera d’Asti “465” and “FourRapet”, Monferrato Rosso “Nobilino”, Vino Varietale Sauvignon Blanc “Saurì…surlie”, Piemonte Sauvignon “D’Or”, Vino Varietale Cabernet Sauvignon “Poch” and Piemonte Grignolino “Vigin”.