Malvasia Puntinata Rome Doc - Cifero

Tasting notes

WINE The origins of Malvasia are very ancient, some speak of Greece and in particular of Crete where its cultivation began. In our territory it is cultivated on the hills of volcanic origin, here it expresses high quality characteristics so much so that it has become one of the most important vines of Lazio viticulture. TECHNICAL DATA SHEET Grapes: 100% Dotted Malvasia Production area: Column (Rm) Vineyard area: approximately 10,000 m2 Vineyard altitude: about 300 m above sea level Type of soil: volcanic origin, rich in skeleton and mineral elements Breeding system: Guyot espalier Density of the stumps:4,850 vines per hectare Production per vine stock:2 kg Yield of grapes into wine:65% Harvest time: first decade of September Grape harvest:by hand in crates Winemaking: short cryomaceration of the grapes, soft crushing and pressing, followed by static clarification of the must Alcoholic fermentation: in steel at controlled temperature Malolactic fermentation:not turned Finishing method: batonnage in steel on its fine lees, then in the bottle before being put on the market. Alcohol content: 12.5% vol. Color: pale straw yellow. Aroma: recalls delicate notes of wild flowers and white-fleshed peach. Taste: a feeling of freshness predominates, supported by a structure that is anything but predictable. The typical almond sensations of the variety remain, which integrate into a pleasantly savoury finish. Food pairing : It is ideal for accompanying fish-based first courses, such as seafood risotto. It is interesting to pair it with vegetable flans or traditional Roman savory pie made with ricotta, puntarelle and anchovies. Serving temperature : 10/14°C.