Grape varieties: 100 % Malvasia di Candia aromatica
Altitude: 230/300 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 60 ql.
Harvest time: September
Average age of vines: 20 / 50 years
Classification: I.G.T. Emilia
Bottles produced: 23.000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: 18° C
Fermentation period: About 20 days
Aging: 6 months in stainless steel with bâtonnage
Alcohol content: 13,5 % Vol.
Colour: Straw yellow with greenish reflections.
Palate: Excellent structure, soft and balanced on the palate with intense and well expressed aroma.
Nose: Wide and intense with floral notes of white violet and hawthorn.
Serving temperature: 10-12° C.
Food pairing: It pairs well with aged prosciutto and Zibello Culatello. Excellent with fish and shellfish of intense flavor, foie gras and full-fat cheeses or blue cheeses.