Grape varieties: 100 % Malvasia di Candia aromatica
Altitude: 260 mt
Soil type: Calcareous clay soils
Plants density: 2700 plants/Ha
Training system: Guyot
Yield per hectare: 80 q.li
Harvest time: September
Average age of vines: 55 years
Classification: Colli di Parma D.O.C.
Bottles produced: 6.500
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: 18° C
Second fermentation: Charmat method
Alcohol content: 12 % Vol.
Colour: Veiled straw yellow. The wine is not filtered.
Palate: Fresh, sapid and dry with a characteristic aroma and citrus notes. It is completely dry.
Nose: Intense and complex bouquet, which accentuates floral and fruity character with notes of almond, apricot, peach, and white flowers.
Serving temperature: 12° C.
Food pairing: It can be paired with risotto, Parma prosciutto, Culatello, and also with fish and cheeses.