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Grape Characteristics

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.).

Winemaking

After the soft pressing, the must remains for a few hours in contact with the grape skins, at low temperature (cryomaceration: cold maceration), to give the wine greater richness 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.

Organoleptic characteristics

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. as an aperitif and with cold cuts.