Type: dry sparkling Malvasia
Location: Bacedasco Basso, municipality of Vernasca (PC), Italy, 200-250 m.a.s.l.
Grape variety: 100% Malvasia di Candia
Vine training: Guyot and Cordon methods
Soil: calcareous clay
Sunlight: East-West
Harvesting: mechanical
ABV: 11%
Winemaking: destemming, light crushing and soft pressing of the grapes; fermentation at controlled temperature with selected yeast
Refining: in stainless steel and cement tanks for approximately four months; re-fermentation in autoclave at 18°C / 65°F
Color: bright yellow, with a golden glow
Aroma: peach, pear and apricot fruit merge into a floral fragrance
Taste: refreshing, sapid, pleasantly acidic and persistent
Pairing: appetizers, typical Piacenza dishes (e.g. pisarei e fasö, tortelli, gnocco fritto)
Best served at: 8-10°C / 45-50°F
