Tuscan Malvasia has long been used to complement the aromas of Chianti and of traditional “Bianco Toscano”.
With this wine, we wanted to explore the qualities of Malvasia del Chianti when vinified as a pure varietal at a low temperature (16°C).

Aging on the fine lees gives us an elegant wine that surprises with its substantial structure and good persistence.

The result is a fresh wine, aromatic without excess, with sufficient acidity and notes of acacia flowers, bitter almond, and hints of citrus.

Varieties: 100% Malvasia Toscana

Age of the vineyard: More than 20 years

Altitude: 180 m a.s.l.

Soil: Lacustrine clays with palombini interbeds

Planting density: 5200 plants/ha

Traning method: Single spurred cordon and Guyot

Harvest: Manual

Wine making process: Destemming without crushing, gentle pressing, alcoholic fermentation at a controlled temperature of 16–17°C

Aging: 4 months in stainless steel tanks with bâtonnage on the fine lees

Aging potential: 3 years

Alcohol content: 12,5° – 13,5°

Serving temperature: 8°C

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