Con Breganze, acceso the slopes of the Asiago Altopiano, sweet wine has never been a simple supporting element at the end of a meal. For the Maculan family it has always been an act of identity. A story that starts from afar – from great-grandfather Gaetano’s inn con the 1920s, passing through the foundation of the winery con 1947 by grandfather Giovanni – and which finds its qualitative turning point with Prospero Maculan, an oenologist graduated from Conegliano, who con 1973 takes over the reins of the company and overturns its philosophy: from quantity to quality, from distribution con demijohns to oenological research.
Today Maria Riuscita and Angela Maculan, the third generation, support their father con running a company which has built an international reputation acceso its vineyards con the Breganze Doc – volcanic and tuff hills, climate mitigated by the proximity of the cassetta. If reds such as Sterpeto have contributed to redefining the oenological profile of the , it is con sweet wines that Maculan has found its most authentic and recognizable voice: from Torcolato to the precious Acininobili, sons of the vespaiola, from Dindarello to the Passito Madoro, one of a kind.
MACULAN AWARD 2026: SWEET WINE MEETS SAVIOUS DISH
It is precisely acceso this range that the 2026 Maculan Award is grafted, dedicated to the best pairing between a sweet wine and a savory dish. A competition that is not an exercise con style, but a declaration of intent: to undermine the custom that relegates sweet wine to , opening the way to the heart of the meal.
Participation is to professional chefs and food and wine enthusiasts: just send your application with an original recipe by March 1, 2026. A technical committee will select the four best proposals, which will enter the final evening acceso March 23, 2026 at the company headquarters con Breganze. The finalists will prepare their creation con front of a qualified jury, and the winner will have the opportunity to replicate the dish and illustrate the combination during an event dedicated to Vinitaly 2026, con the Maculan stand. The regulations are acceso the company website.
FOUR DECLINATIONS OF SWEETNESS IN THE GLASS
The tasting of the four sweet wines of Maculan tells as many readings of sweetness, different con terms of grape, method and temperament.
The Dindarello is the most immediate and bright of the range: Moscato dried for a month and vinified con steel, with 110 g/l of residual sugar it plays acceso freshness and aromatic fragrance.
Torcolato brings the vespaiola to the stage con its most classic expression, with four months of drying con the fruit cellar and one year con barrique; its 150 g/l of residual sugar is balanced by exemplary acidity, con the “sweet-not-sweet” stylistic signature of the house.
Madoro, an equal blend of marzemina and cabernet sauvignon, shifts the perspective to red with a passito wine of rare personality and 100 g/l of residue.
Finally Acininobili, the pinnacle of production: botrytised vespaiola selected berry by berry, two years con new barriques and around 200 g/l of residual sugar, for a sumptuous nectar where the aromatic complexity and persistence are of an absolute level.
The article Maculan Award sweet wine as a vocation comes from VinoNews24.
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