VINIFICATION: grapes are harvested at dawn and then soft pressed. The Must undergoes a cold static decanting and left for fermentation at a temperature of 13°C.,caring much that the process of consume of sugar happens
AGING: wine is left on the noble lees for about 3-4 months in concrete tanks. Clarified, stabilized and filtered protected of the oxygen, is then bottled and aged for 1-2 months more.
TASTING NOTES: the malvasia’s typical color is golden, at the nose and palate has a soft touch, even if its dry, the aromas loose power as no sugar is left and becomes elegant and gentle.
PAIRING: perfect with soft and not seasoned cheese. Good with white meat, veggie pies, kiches or tartes with ricotta.