Tied to the land, the wine in the heart
"Maria Galassi"
Only Local Grapes
We preserve with love two varieties of native grapes of Romagna: Sangiovese and Rebola.
Organic Wines
The company migrated from integrated farming to organic farming in 1994 and has been certified by C.C.P.B. since 1997.
Ancient Origins
We are proud that our winery has been owned and managed by four generations of the same family.
Dott. Bordini
All stages of winemaking are expertly supervised by our winemaker of trust, Francesco Bordini.
ABOUT US
OVER THE YEARS, THE FARM, NESTLED IN THE ROLLING HILLS OF CESENA AT TWO HUNDRED METERS ABOVE SEA LEVEL, HAS DEVELOPED ITS VINEYARDS INTO A SYSTEM FOLLOWING THE ANCIENT LOCAL TRADITION USED IN ROMAGNA. OWNED BY THE SAME FAMILY SINCE THE LATE NINETEENTH CENTURY, THE WINE PRODUCTION WAS RESTARTED IN 2006. MARIA, WHO CARES ABOUT PROMOTING GOOD HEALTH AND THE RESPECT OF THE MARKETPLACE, FOLLOWS THE ORGANIC FARMING METHOD, WHICH HAS BEEN CERTIFIED BY C.C.P.B.
THE SOIL IS COMPOSED OF CALCAREOUS CLAY, GYPSUM VEINS AND RICH YELLOW SANDS OF MARINE TUFA THAT PRODUCE WINES WITH ELEGANT AROMAS AND REFINED TASTES. THE SURROUNDING FORESTS CREATE A MICROCLIMATE THAT ENHANCES THE AROMATIC TONES OF THE GRAPES THAT ARE GROWN AND THEN HARVESTED BY HAND, ONE BY ONE.
GUIDES
Here you are the tourist guides that talk about us
Vini d ‘italia
Since 2010
Slow Wine
Since 2011
Vitae
Presenti dal 2015
Emilia Romagna da bere
Since 2007
Bibenda
Presenti dal 2012
News ed Eventi
The news of our winery
Maria Galassi at Wein Tour in Cattolica
From Friday 18th to Sunday 20th May, Cattolica town will host Emilia-Romagna wineries Maria Galassi is waiting for you for a ‘walk’ to discover its organic wines combined with local products. An unmissable event for all #winelovers who are curious about our territory full of excellence!
Tagliatelle with ragout by Maria Galassi
Tagliatelle with ragout (Bolognese sauce) According to a Bolognese legend, tagliatelle were invented by the Bolognese master Zefirano, personal chef of Giovanni II Bentivoglio, for the marriage of his son Hannibal with Lucrezia, natural daughter of the Duke of Ferrara. To inspire this gluttonous preparation nothing less than the soft blonde hair of the young woman,[…]
Piadina Romagnola by Maria Galassi
Piadina Romagnola It was Giovanni Pascoli, Italian poet, who gave cultural dignity to the “piada”, a poor food widespread among the poorer classes. ” Maria, in the flower, infuse the water and put salt; gift of you, God. Mary, with your bland hands, domi pasta and then spread it out; and here it is as[…]
Maria Galassi at Vinitaly 2018
Come and discover the new vintages of our wines at Vinitaly Maria Galassi Azienda Agricola Biologica Emilia-Romagna Hall 1 booth area C12/C13, D9 We can arrange a tasting by writing to: export@galassimaria.it
Literary Aperitif with Maria Galassi
From Tuesday 6th March 2018 you can find us at the Libreria del Mondo Offeso in Milan for a new exciting project that will combine the culture of wine and literature. From 6:30 pm and throughout the month of March, in fact, various meetings will alternate accompanied by an aperitif with the wines of Maria[…]
Roast Chicken with Herbs, Olives and Pine Nuts by Giorgia Lagosti
Roast chicken with herbs, olives and pine nuts this dish of the Romagna tradition we have paired it with Paternus, our Sangiovese Superiore from the bordolese cut. A wine that presents a bouquet of red fruits, currants, plum, sweet spices and white pepper; in mouth fruity notes and spices, elegant tannins. INGREDIENTS 1 chicken of[…]
Maria Galassi and its organic wines at ‘Vini ad Arte’
Sunday 18th and Monday 19th February 2018, Maria Galassi Organic Family Winery will be presented at ‘Vini ad Arte’, the eagerly awaited food and wine event hosting the great Sangiovese of Romagna area at the International Museum of Ceramics in Faenza. With its 30 years of experience in organic farming, it will bring a preview[…]
Aubergine Parmigiana Pie
Aubergine parmigiana pie the wine chosen for this dish is Smembar red, Sangiovese in purity. An elegant wine with hints of ripe berries, raspberry, as well as plum. Fresh to the palate, with a good minerality and sweet tannins typical of the area of Bertinoro. INGREDIENTS 1,5 kg of round aubergines 1,4 l of tomato[…]
Sea Bass Escalopes, mashed Potatoes and sautéed with Shallots, Parsley emulsion by Giorgia Lagosti
Sea bass escalopes (or bream) this delicate dish we matched with the white of Smembar line. Fruity and fresh, it’s fine with seafood. A fresh wine born from a wise mix of three vines that has a bouquet of elder and white flowers. INGREDIENTS (for 4 people) 4 sea bass of about 450/500 grams each, scaled[…]
Walk to the Lofoten – Crispy Crusts Cod by Updc
Walk to the Lofoten – Una Più del Cavolo, foodblogger The cod, of Scandinavian origin, is often presented as a dish of our tradition on the occasion of Christmas Eve. In fact, this fish was introduced in Italy in the fifteenth century by a Venetian nobleman, such as Piero Querini, a veteran of a shipwreck in the[…]