Region: Emilia Romagna
Grape variety: Malvasia di Candia Aromatica 25%, Marsanne 25%, Ortugo 25% e vecchi vitigni tipici del Piacentino 25%
Alcohol: 12,5% vol
Wine making: fermentation with indigenous yeasts in steel and maceration on the skins for at least 6 months. Without addition of sulfur, without clarification or filtration
Aging: 8 months in steel
Serve at: 14-15° C
Food matches: fresh cheeses, stewed white meats, smoked fish appetizers, cold cuts and various cured meats.
About him: blend of grapes grown in micro plots on calcareous soils up to 700 meters above sea level; the long maceration on the skins for at least 6 months gives the wine the typical golden shades tending to orange, which become more intense with aging. It´s a true witness to the characteristics of the territory combined with an intense aromatic complexity that makes it great and unpredictable at the same time. Strong freshness, agility of structure and the important minerality, sometimes salt and iodine give it uniqueness of its kind! It is undoubtedly an important and complex wine and not easy to approach, but at the same time very fascinating.