top of page

This is a cheeky celebration of Tuscan heritage. “Maialina” means the little pig in the local dialect. This is a reference to the Cinta Senese breed of heirloom pig. This breed originated in the 14th century in Sienna, and is the only of its type to avoid extinction over the centuries. Since Chianti wine has been made since the 14th century, Gertrude is meant to celebrates Tuscan resilience. Maialina is made by Attilio Pagli, and grown in gravelly soils.



This is a Sangiovese-dominated blend with Merlot or Cabernet Sauvignon or both, depending on the vintage. Regardless, each of the varieties is vinified separately. It is then macerated and fermented in concrete vats, with regular manual punch downs. Additionally, delestage is performed to soften the wine. This physical separation of the juice from the solids is very effective at adding a silky texture, and smoothing out rough edges and bitterness. Maceration, fermentation, and delestage all occur in controlled temperatures. Afterwhich, the wine is aged 10 months in French oak. Black cherry cola, black plum, and licorice are mounted on a medium-high beam of juicy-red acids, elegant tannins entwined with Bordeaux-bodied alcohol. Grilled meat, Seared duck, and roasted fatty pork loin are what’s in order with Gertrude.



bottom of page