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8VENTI wine from over-ripened grapes
Malvasia is one of the oldest and finest vineyards in Italy and especially in the sweet version , already famous at the time of the Arab domination of Sicily. We value tradition , so we decided to produce a sweet wine from Malvasia , that here in our hills meets the unique conditions , thanks to the appearance of noble rot . Our sweet Malvasia , in fact, born only in vintages from perfect condition, with the best grapes left to wither on the vine and then harvested when they were attacked by botrytis.
Tasting
The color is gold , almost amber . The bouquet is full of scents , including candied fruit , almonds and hazelnuts dipped in honey , with a background of herbal medicines, given by botrytis .
A slight twist of citrus sensations anticipates more warm and sensual spices and fruit jam . The extreme clarity of expression of the bouquet is its main feature, what really makes this special wine.
The great length on the palate with perfect precision aromatic and consists of immediate softness, stimulated by mild acid flavor and a well balanced line. During the closing phase of a vibrating thin bitter with flavors of cloves and spices.
Aromas
Peel of grapefruit and tangerine , lime, orange and apple lemon verbena , pineapple in syrup , golden apple , marzipan, cooked fruit and cinnamon, vanilla , jasmine, acacia flowers , yellow rose , apricot jam, raisins.
Pairings
Pies, pastries, puffs , ricotta cakes , apple pie with vanilla cream and blue cheeses such as Stilton , Roquefort and Blu del Monviso.
Serving Suggestions
Serving temperature: 10 -12 ° C in small wine glasses sweet
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We chose to produce Malvasia to keep alive the tradition of this noble vineyards, in the hills of the Fattoria Monticino Rosso from the last century. But we don’t have only sentimental reasons , as we have seen that his outstanding qualities are enhanced with aromatic details soils of our hills, rich in minerals and limestone .
The freshly harvested grapes are brought immediately to the cellar , in the area used for the reception of the grapes, where by a soft pressing , with the help of a modern vacuum press that works in the absence of oxygen, we get the juice .
It was chosen this unique technique of separating the juice from the skins with the help of vacuum , to minimize the mechanical stress caused to the grape during the pressing. Normally, the must is separated from the raisin with a mechanical action through the crushing of the grapes. With the help of this modern machine instead , the juice is separated from the grape , leaving intact the grape skin, due to the vacuum .
Another key aspect is that all this extraction process we do in the absence of oxygen. This situation is important , because with a totally natural we prevent any oxidation of the beginning of our juice.
Finished this crucial cycle, said pressing, bring the juice to a temperature of about 5° C in order to facilitate and accelerate the natural separation of the heavy solids present in the must: within a few hours the must becomes clear by decantation . At the end of settling , let’s make the first transfer , then move on to the stage of alcoholic fermentation in french oak barrels , where it ages for two years , followed by eight months in the bottle.
MALVASIA IMAGES
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