| Historic notes |
Old vine imported in Italy by the Venetians during the XIII century from a little Greek town of the Peloponnese, Monemvasia, by wich it has been named “Malvasia”. |
| Grapes |
Greek Malvasia |
| Soils |
Sandy soils of “Bricco San Benedetto”. |
| Cultivation
technique |
Guyot pruning with
reduced amount of buds, grassy
soil and thinning out the grapes during the maturation. |
| Vinification |
Soft pressing,
refrigerative wine-racking and
fermentation at controlled temperature. |
| Refining |
Some months in inox
tanks to preserve all its own characteristic primary aromas. |
| Organoleptic
characteristics |
| Colour: |
straw yellow |
| Fragrance: |
deep, delicate and typical with traces of roses and peaches melted in a wide sensation range |
| Taste: |
full, perfectly balanced,
persistent |
|
| Gastronomic
combinations |
Elaborated hors d'oeuvres,
fish and first. |
| Serving
temperature |
12°C. |
