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: 110 q.li
Harvest time: September
Average age of vines: 8 years
Classification: I.G.T. Emilia
Bottles produced: 50.000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: 18° C
Fermentation period: About 20 days
Second fermentation: Charmat method
Alcohol content: 11,5 % Vol.
Colour: Straw yellow.
Palate: Fresh, sapid and balanced.
Nose: Wide and intense with the aromatic characteristic of this grape variety.
Serving temperature: 6-8° C.
Food pairing: It is a wine to be drunk young and pairs well with risotto, Parma prosciutto and Culatello.