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: 90 q.li
Harvest time: September
Average age of vines: 6 years
Classification: Colli di Parma D.O.C.
Bottles produced: 15.000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: 18° C
Fermentation period: About 20 days
Aging: 3 months in stainless steel
Alcohol content: 12 % Vol.
Colour: Straw yellow with greenish reflections.
Palate: Excellent structure, soft and balanced with fresh and elegant aromas.
Nose: Wide and intense with floral and balsamic notes.
Serving temperature: 10-12° C.
Food pairing: It pairs well with sweet and fragrant cold cuts, fish tartare and carpaccio, prawn and white meats.