Distillery profile

Terreni alla Maggia

Explore the distillery's history, craft, production, and the distinctive character of its whiskies.

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History

  • 1930: Terreni alla Maggia founded as an agricultural enterprise in Ascona.

  • 1942: Castello del Sole and Terreni alla Maggia were taken over by the Bührle family (today the Anda family).

  • 1948: First wine production.

  • 1989: Biodiversity protection of Maggia Delta, an area designated as a bird sanctuary.

  • 1997: First rice production in Switzerland (Loto rice).

  • 2001: New cultivation focus – corn and durum wheat for polenta and pasta with a KM-0 supply chain.

  • 2006: First Ticino whisky, produced from their own barley and aged in distillation and aging facilities.

  • 2017: Founding of The Living Circle.

  • 2019: Inauguration of Sentiero dell’orto, a nature trail between Terreni alla Maggia and Castello del Sole.

  • 2020: Launch of Delta Spirits gin, the first Ticino gin with yuzu.

  • 2021: First orange wine 'Ricordi'.

  • 2022: Merger of Castello del Sole and Terreni alla Maggia under one leadership in The Living Circle.

  • 2024: Cantina alla Maggia is the new designation; launch of 100% Ascona flour-based pizza options and continued innovations in production.

Production / Manufacturing

  • Location and goals: 85 hectares of fields and 11.5 hectares of vineyards between Ascona, Locarno and the Magadino Plain; production of rice, corn, wheat and durum wheat for 100% Ticino-origin raw materials (KM-0 chain).

  • Wine production: Cantina alla Maggia produces a range of Merlot-based wines (Ascona Riserva, Barbarossa Riserva, Il Querceto Riserva, Il Giubileo, Bondola, etc.), as well as La Lepre (Bianco del Ticino DOC) and La Pernice Rosato. The wine styles vary with the use of stainless steel tanks, terracotta amphorae and oak barrels; aging in new barrels and/or amphorae for months to years. Bondola is aged in terracotta amphorae for up to about 10 months according to product descriptions.

  • Whisky & Spirits: Their whisky is based on their own barley and aged in old sherry and port casks for at least 12 years (Ascona Single Malt Whisky). In addition, gin (with yuzu from Castello del Sole), grappa (Merlot Ticinese, Americana), liqueurs (nocino, apricot brandy), and other distillates in collaboration with Ticino distilleries. Whisky is described as part of their distillery laboratories with a '100% Ticino' approach through local raw materials and regional distilleries.

  • Agro-equipment and specialties: Rice from Loto, risotto varieties, polenta flour (white, red and millo corvo), 100% Ticino pasta (penne, spaghetti, tagliatelle, etc.), polenta flour, corn varieties, durum wheat for pizza and pasta, and a range of local honeys and preserves.

  • Production philosophy: Works with terroir-respect and transparency; terracotta amphorae and white/stone tank options to bring forth varying flavor components and textures from Merlot-dominant wines; 'One grape, many options' as a central approach to expressing Ticino terroir through winemaking.

Products / Whisky Series

  • Ascona Single Malt Whisky: Made from pure barley malt grown in Ascona; aged at least 12 years in old sherry and port casks. Aromas include vanilla, fruit characters and a rounded mouthfeel; the color is amber-gold; available in 50 cl and 5 cl bottles. Production notes indicate that the distillation is performed by the Locher brewery, and that the whisky was among the first Ticino whiskies produced in 2008.

Visits / Experiences

  • Visits and tastings: Opportunities for wine tastings and visits at Cantina alla Maggia in Ascona; several tastings and packages such as four glasses (CHF 38 per person), five glasses (CHF 48 per person) and other events including a Ticino platter and risotto Terreni alla Maggia. Walk-in tastings offered at Enoteca Alimentare (CHF 20). There is also the 'The Alchemy of Taste' signature experience (about 4.5 hours) and the option to become a winemaker for a day (blending selected wines from tanks, with meat and cheese platters). Private meetings and corporate events (Sala Merlot) with varying price levels and facilities.

Philosophy

  • Focus on terroir and sustainability in the production of wine and agro-products; industry collaboration through The Living Circle; 100% Ticino ingredients for polenta, pasta and risotto; innovation through terracotta amphorae and wood barrels to express regional characteristics in Merlot-based wines; a business model that combines wine, spirits and agro-products with a local, sustainable signal and an experience-driven approach to customers.

Status: Active (whisky is now produced)