Tuscanian Malvasia has been always traditionally used to complete the aromas of Chianti or of the “Tuscanian White” wines.

In developing this wine we wanted to find out the quality of the pure Malvasia of our Chianti region, when made with modern technology using low temperature (16C) fermentation.

Varieties: Malvasia Toscana 100%

Extension and exposure of the vineyard: 1 Ha North-West

Age of the vineyard: 15 years

Altitude: 180 m a.s.l.

Soil: Lacustrine clay mixed with “Palombini” cobbles

Planting density and training method: 5200 plants/ha spurred cordon

Harvest method and period: Manual harverst, Second decade of September

Wine making process: Temperature controlled alcoholic fermentation (max. 16-17°C) of the free-run must

Yeasts: Cultured 

Aging: 4 months on the lees in steel vats

Alcohol volume: 13° Vol.

Total acidity: 6 gr/l

Free sulfur dioxide: 25 mg/l

Aging potential: 3 years

Tasting notes
Colour: Straw yellow
Bouquet: Fresh, slightly aromatic, with citrus aromas and hints of acacia and almond.
Taste: Thanks to its good acidity and minerality, the palate is rich of grapefruit, pineapple and banana. Nice persistent finish.

Serving temperature: 8°

Food pairings: Oysters and sea bass carpaccio, tagliolini with clams, risotto with vegetables, grilled seabeam, grilled swordfish. Cheese: ricotta-style fresh cheese with acacia honey.