The Malvasia grapes are processed using the latest technology. They are destemmed, crushed and macerated in a continuous homogenizer. A selection of yeasts enable a three weeks, slow fermentation, to extract maximum aromatic power and richness of nuances in the mouth. The wine spends a further four months on its lees to get more complexity and volume of flavour.
This Malvasía wine shows a bright greenish yellow colour. It has a high intensity aroma of ripe fruits; such as red apple, peach, lychee with a floral background of orange blossom. This is reflected in the palate: ripe fruits, with good structure, noted for its freshness, balanced acidity and a long and tasty mouth finish.
Works well with tapas, seafood, thai rice dishes, grilled fish, or simply as a refreshing aperitif.