Malvasia Secco Colli Piacentini

The Malvasia has always grown on our hills, in particular, the Malvasia di Candia Aromatica variety, characterized by particular fragrance. The grapes are usually harvested during the first ten days of September and, once pressed, we exert a particular proceeding.

Unlike other varieties of white grapes, we will proceed with a maceration of 24 hours during which the must remain in contact with the skins. And that is the skin which contains most of the aromatic compounds that give wine its classic fragrance. After this short period, we will proceed to the racking and then we will separate the must from skins and seeds and the must will complete its fermentation and will become completely dry.

Afterwards that we will continue with a brief maturation of a few months in concrete tanks or steel. After maturation occurs secondary fermentation method using the Martinotti method in autoclave, once this stage the wine is filtered and bottled.