The whole bunches, picked entirely by hand, were immediately given a soft pressing. The must obtained by this operation went directly into temperature-controlled stainless-steel tanks for the initial fermentation. In the spring of the following year, the wine underwent a second fermentation, this time in bottle, remaining in contact with its fine lees for an extended period of time.

The elegance and finesse of Contessa Maggi are particularly well suited to accompany first courses of medium intensity along with white meat, fish soup, and, in general, fish dishes.

The ideal serving temperature is between 45 and 49 °Fahrenheit (7 to 9 °Centigrade).

Contessa Maggi shows a brilliant yellow color. The foam is creamy and characterized by a fine and persistent perlage. The nose is intense and refined. The palate shows harmony and complexity, thanks to flavors of white fruit which confer great elegance to the wine.