Tuscan Malvasia has been always traditionally used to complete the aromas of Chianti or of the “Tuscan 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 (16°C) fermentation.

The result is a fresh, aromatic wine without excess, sufficiently acidic, with aromas of acacia fruit and bitter almond and hints of citrus notes.

An elegant wine that surprises with its solid structure and good persistence.

Varieties: 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 seabeam, grilled swordfish. Cheese: ricotta-style fresh cheese with acacia honey.