Malvasia di Candia (originally from the Peloponnese, in Greece, brought to Italy over two thousand years ago); aromatic variety grown on the Piacenza hills (200-250 m.s.m.).
After soft pressing, the must remains for a few hours in contact with the grape skins, at low temperature (cryo-maceration: cold maceration), to give the wine a greater wealth of fragrance and structure. The fermentation makes the Malvasia sparkling.
Fragrant white froth; straw-colored with golden hues; intense aroma, fragrant with aromatic musk, sage, ripe plum and wild flowers; dry taste without excesses, sparkling, soft but fresh and lively, pleasantly persistent. To be served at 9-10 ° c. with delicate cold cuts, light first courses, fish with cold white meats.