About this wine
Vineyard and terroir
The Malvasia is grown in biodynamic vineyards in Abruzzo, on the Adriatic coast, at 400–500 m above sea level. The deep soils consist mainly of clay with chalky deposits.
Vinification
The grapes are harvested by hand at optimal ripeness. The wine is made by the traditional Ancestrale method, undergoing a single fermentation directly in the bottle without added sugar or sulphites. The yeast sediment remains in the bottle, contributing complexity and helping to protect the wine from spoilage.
Tasting profile
The retained yeast sediment gives the wine a creamy texture and added complexity.
