Winery: Orsi Vigneto San Vito
Region: Emilia Romagna
Grape varieties: 50% Malvasia di Candia Aromatica 50% Pignoletto
Alcohol: 11,5% vol
Wine making: the Malvasia di Candia Aromatica is drawn off on San Martino's day after about 2 and a half months of maceration and fermentation in Georgian qvevri and then blended with Pignoletto which spontaneously fermented with its indigenous yeasts in steel and cement without clarification or filtration. After bottling in spring, spontaneous refermentation begins.
Aging: in Georgian amphorae for Malvasia and in cement and steel for Pignoletto
Temperature and service advice: 10-12 °C; the wine can be served without shaking the bottle or decantering it if you want to separate it from its yeast at the bottom. We also suggest shaking slightly before open to enjoy it with all its yeast
Food matches: great as an aperitif, cheeses and salami; also to try with truffle dishes
About him: Pet Nat emotion! The aromaticity of Malvasia di Candia mixed with the super territoriality and genuineness of Pignoletto make it one of the most captivating refermented wines in Italy! Super great expression of terroir.