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Grape Characteristics

Malvasia di Candia (originally from the Peloponnese, in Greece and brought to Italy over two thousand years ago); cultivated in Val Tidone vineyards conducted in respect of the environment according to the criteria of organic farming.


Pressing with soft pressing. The must ferments at a controlled temperature to enhance the varietal aromas of the grapes. It follows a second fermentation in the autoclave to confer the traditional sparkling.

Organoleptic characteristics

Intense straw yellow color; the bouquet is intense, complex, pleasantly floral (acacia and jasmine flowers) and fruity (citrus fruit, passion fruit), in the end you can perceive aromatic scents characteristic of the grape; the taste is fresh, harmonious and sapid, very pleasant its vegetal notes (laurel). Serve at 10 ° -12 ° C in combination with savory pies, egg and vegetable dishes or dishes cooked with oriental spices (curry, turmeric).