Malvasia Secco Colli Piacentini
Rossi Terre di Cuccagna
COLOUR: straw-yellow with golden tinges
BOUQUET: characteristic, aromatic, pleasant floral and fruity notes
ALCOHOL CONTENT: 11 % vol.
AGEING: two/three months in steel or cement
SUGAR CONTENT: 10 g/l
FLAVOUR: dry, aromatic, savoury
- Malvasia Secco Colli Piacentini v. 2000
“Sparkling Wines award – Matilde di Canossa”
- Malvasia Secco Colli Piacentini v. 2002
“It has been included into the guide Slow Food 2004”
- Malvasia Secco Colli Piacentini v. 2014
Douja d’Or 2015 Award
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.