Vinification Grown in hillside vineyards with a yield of 8.000 kg per hectare, the grapes are harvested by hand using crates that contain up to 18 kg of fruit.
The bunches are carefully de-stemmed and the must is fermented in contact with its skins for 4-5 days. The wine becomes effervescent with its initial fermentation and does not undergo secondary fermentation. No sulfites are added at any point during production.
Bright straw yellow, with hints of green. Elegant, lingering effervescence.
Intense, seductive aromas of hawthorn, green apple, and white peach with herbaceous notes reminiscent of sage and rosemary and remarkable minerality. Dry and fresh in the mouth with delicious savory character and a light, lingering slightly bitter note in the finish.
Excellent as an aperitif, this wine is an ideal pairing for Felino salame, Parmigiano Reggiano, and egg-yolk pasta first courses.
Malvasia Colli di Parma DOP
Analytical data submitted are intended as a product average
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