Grapevine

Malvasia minimum 85%

 

Origin and history of the grape variety

Malvasia is a grape variety with a unique history. Its name is derived by contraction of the name of the Greek city of “Monemvasia” located in the Peloponnese meaning “one gate.” Between 1500 and 1700, thanks to the Venetians, who spread it throughout the Mediterranean, it became the most important wine in Europe.

 

Growing area

Orsogna 440m a.s.l. – 16 km from the Adriatic Sea and 16 km from the Maiella.

 

In the vineyard

Cultivated in huts (Abruzzese tendone or pergola), the form of farming that most restores the vine’s natural vegetative development. In the hut, on a horizontal wire roof, vines grow harmoniously and naturally, and the leaves catch wind and sun. A form of farming that cannot be mechanized and is therefore tied to the manual skill and experience of the winemaker. Vine cultivation in the hut will endure as long as the small peasant property survives.

 

In the cellar

100% Demeter biodynamic grapes.

 

Vinification

Spontaneous fermentation works with what nature provides each year and relies on the strength and health of the soil and the vineyard to obtain grapes rich in yeasts essential for fermentation in the cellar. The spontaneous fermentation of wines is the fundamental condition for giving birth to a wine that can restore the authentic flavors of a territory.

SULPHITES Demeter biodynamic wine limit = white wine max 90 mg/lt

TARTAR STABILIZATION Natural refrigeration only.

FILTRATION Sterile filtration not permitted

 

Refinement

Concrete and bottle tanks.

 

Sensory characteristics

Straw yellow color, intense nose with hints of grapes, tropical fruit, flowers, fresh and soft mouthfeel, intense, savory and full-bodied.

 

Pairings

Seafood cuisine, medium-aged cheeses, structured first courses, white meats.

 

Serving Temperature

10-12°C