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 that makes the Malvasia sparkling is carried out several times during the year, match by batch, to guarantee freshness and fragrance.
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.