The plot dedicated to this noble variety,
occupies 1,5 hectare of hillside land, exposure North/East.
The strictly short pruning and the radical bunch selection,
allows to obtain the highest concentration of sugar
and minerals. The grapes are harvested and selected
by hand and after a light crushing they undergo a cold
maceration. The soft pressing of the pomace is followed
by a slow temperature controlled fermentation at 18
°C on the fine lees. Then the Malvasia is left in stainless
steel vats to mature and it is bottled just before the
following harvest. Once bottled, the wine matures in
our tufa soil caves, at the naturally constant temperature
of 15 °C for a further nine months prior to release.
The Malvasia has a bright pale straw colour which takes
a more golden tinge with age. It shows an intensely
floral nose, with nutty and mineral overtones, a full
bodied, rich palate with a great length that gain enormously
in complexity with age. It is ideal to be served lightly
chilled with delicate but intense starters, such as
carpaccio or fine seafood, with all white meats and
elaborate fish preparations.