Malvasia Emilia IGT Sparkling Dry



75cl Bottle

Type of Wine

Sparkling White Wine


Castelfranco Emilia - Modena


100% Malvasia B. Aromatica


Delicate fruity and floral notes of balanced consistency


Slightly fizzy, dry, fine, sapid with good intensity

Download Technical Sheet : Technical Sheet

Data Sheet

Full Name Malvasia Emilia IGT Frizzante Secco
Denomination Malvasia Emilia IGT
Production Method Bottle re-fermented
Year 2016
Grape Variety 100% Malvasia B. Aromatica
Plant Density 2030/ha
Breeding Form GDC
Annual Production 1300 bottles
Alcohol Content 12% VOL
Total Acidity 6 g/l
Sugar Residue 12 g/l
Serving Temperature Optimal at 8/10°C

Our Malvasia grapes are selected and harvested strictly by hand, in order to preserve the quality of the bunch.

The harvest in the vineyard takes place around September 15th, so as to obtain the right balance between a good ripening, to obtain the best aroma, and the right acidity, to preserve the freshness.

Once harvested, the whole bunches are introduced into the wine cellar and inserted into the press to be processed.

A soft pressing is carried out, to keep the structure of the grape seeds unchanged and to avoid crushing the stalks, a method that allows to obtain a high quality free-run must.

Land Features

Our Aromatic White Malvasia vineyard was planted in 2006.

It covers the plain located between Castelfranco Emilia and San Cesario sul Panaro, in the south of Via Emilia not far from Modena.

The rows have been planted maintaining a north-south orientation, to maximize the exposure of the bunches to the sun.

The characteristics of the soil are typical of the Modena area, clay-loam type, with a good availability of water and organic substances.

It is the ideal soil for the cultivation and production of grapes that will produce very fresh and extracted wines.

Vinification Method

The must of Malvasia is left to settle for a whole night before starting the fermentation.

The fermentation of the must takes place at a controlled temperature, so as to obtain a good extraction of the polyphenols.

Once the fermentation is completed, in the winter we carry out various decantations, avoiding any filtrations.

Questo procedimento ci permette di mantenere inalterate tutte le caratteristiche del vitigno, attività fondamentale in preparazione all’imbottigliamento.

This procedure allows us to maintain all the characteristics of the vine, a fundamental activity in preparation for the bottling.

In the spring, with the first moon of April, it is bottled to start a natural re-fermentation in the bottle, with its related froth and slow aging on its own yeasts.

After 15 months of aging, the yeasts are removed using the “dégorgement” method, or disgorgement. This procedure takes place by putting the bottle down on its tip and then disgorging it à la Volée, without freezing the neck of the bottle.

Gastronomic Combinations

The delicate aromaticity of our Malvasia goes excellently with the typical Emilian cold cuts, as well as with delicate dishes based on fish and shellfish.

It is also ideal for accompanying vegetables and white meat dishes.

However, it is also perfect for a toast between meals.

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