Malvasia Emilia PGI
Type of Wine
Sparkling white wine
Straw yellow color with golden reflections
Delicate fruity and floral notes of balanced consistency
Slightly sparkling, dry, fine, savory with good intensity
|Full Name:||Malvasia Sparkled wine|
|Designation:||Malvasia Emilia IGT|
|Grape Variety:||100% Malvasia B. Aromatica|
|Form of breeding:||GDC|
|Annua Production:||1300 bottles|
|Alcohol content:||12% VOL|
|Total acidity:||6 g/l|
|Sugar residue:||12 g/l|
|Service temperature:||Optimal at 10-12 °|
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, in order to obtain the right balance between a good ripening to obtain the maximum aromaticity and the right acidity to preserve a good freshness.
Once harvested, the whole bunches are introduced into the cellar and placed inside the press to be processed.
A soft pressing is carried out to keep the structure of the grape seeds unaltered and not to crush the stalks, a method that allows to obtain a high quality flower must.
The Malvasia must is left to decant for a whole night before starting the fermentation of the must which takes place at a controlled temperature, so that a good extraction of polyphenols is carried out.
Once the fermentation is over in the winter period we carry out various decantings avoiding filtrations. This procedure allows us to keep all the characteristics of the grape unaltered, a fundamental activity in preparation for bottling.
In spring, with the first moon of April, it is bottled to start a natural refermentation in the bottle, with the relative second fermentation and slow aging on its own yeasts. After 15 months of aging, the yeasts are removed by the method of “degorgement”, or disgorgement.
This procedure takes place by putting the bottle on the tip and subsequently unfolded at the Volèe, without freezing the neck of the bottle.
Our aromatic white Malvasia vineyard was planted in 2006.
It develops on the plain between the municipalities of Castelfranco Emilia and San Cesario sul Panaro, south of the Via Emilia not far from Modena.
The rows were planted maintaining an orientation from north to south, to maximize the exposure of the bunches to the sun.
The characteristics of the land are typical of the Modena area, being Franco Argilloso, with a good availability of water and organic substances.
Ideal soil for the cultivation and production of grapes that will give life to very fresh wines and loads of extract.
The non-invasive aroma of our Malvasia pairs excellently with typical Emilian cured meats, as well as preparations of delicate fish and shellfish dishes.
It is also ideal to accompany dishes based on vegetables and white meats.
However, it is also an excellent company for all occasions of a toast “between meals”.