Istria with its marl ground is the reason for its typical minerality and intensive aroma.
VINIFICATION: At full ripeness organically produced grapes are harvested by hand, then sent through a vertical destalker. Maceration 24 hours without yeast added and without temperature control. After pressing wine is held in inox vessels where it is kept for a few hours in order to calm down. Then it is transported into used 400 l acacia barrels where spontaneous fermentation (with own yeasts) starts.
RIPENING: Wine ripens in acacia barrels for approximately 8 to 10 months. Then it is decanted and filled in bottles without filtration. Bottling is carried out without additional sulphur.
WINE DESCRIPTION: Malvasia is golden yellow colour, its typical smell of flowers is given by the wood of a barrel. We can also smell herbs like basilica, thyme and ripe tropical fruit. Wine is full, mineral, harmonious and has an elegant taste after being drunk.
Temperature of serving: from 10 to 12 °C