Grape varieties: 100 % Malvasia di Candia aromatica
Altitude: 300 mt
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 90 q.li
Harvest time: End of August/Beginning of September
Average age of vines: 30 years
Classification: Colli di Parma D.O.C.
Bottles produced: 40.000
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 elegant with characteristic aroma and a remarkable aromatic persistence.
Nose: Intense and complex bouquet, which accentuates floral and fruity character with notes of almond, apricot, peach, and white flowers.
Serving temperature: 6-8° C.
Food pairing: It is a wine to be drunk young and pairs well with risotto, Parma prosciutto and Culatello.