About this wine
Vineyard and terroir
The Malvasia comes from biodynamically farmed vineyards in Abruzzo, near the Adriatic coast. The vineyards lie at 400–500 m above sea level on deep, predominantly clay soils streaked with limestone.
Vinification
The wine macerates on its skins for 2–3 days, extracting tannins and building structure. Spontaneous fermentation takes place without temperature control or added sulphites. Following natural stabilisation, the wine is bottled without filtration, retaining its yeast sediment.
Tasting profile
Skin maceration gives the wine tannic structure. The sediment in the bottle contributes complexity and a creamy texture.
Label / history
The name Malvasia derives from the Greek city of Monemvasia in the Peloponnese. The Venetians later adapted the name and helped spread the grape throughout the Mediterranean.
