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| THE GRAPES: 45% MALVASIA DI CANDIA, 30% TREBBIANO TOSCANO, 25% MALVASIA DEL LAZIO. |
| THE VINEYARD: FONTANA CANDIDA VINEYARDS, FACING SOUTH-WEST ON HILLS AT 300 METRES ALTITUDE, IN THE COMMUNE OF MONTEPORZIO CATONE. THE SOIL, OF VOLCANIC ORIGIN, IS RICH IN POTASSIUM, PHOSPHORUS AND MICROELEMENTS, LOOSE AND POROUS, DRY BUT NOT ARID: THIS IS TYPICAL POZZOLANA - KNOWN LOCALLY AS "TERRINELLA", PARTICULARLY ACCLAIMED FOR THE CULTIVATION OF VINES. THE TRAINING SYSTEMS ARE THE GUYOT AND THE CORDONE SPERONATO. |
| THE VINIFICATION: THE BUNCHES ARE PICKED WHEN FULLY RIPE, AT THE END OF OCTOBER, IN THE EARLY MORNING, AND ARE IMMEDIATELY CARRIED TO THE CELLAR. HERE THEY ARE GENTLY PRESSED. THE SKINS ARE LEFT FOR A SHORT TIME TO COLD MACERATE (10-12 HOURS AT 10°C) IN THE MUST, WHICH ENRICHES THE AROMAS AND THE STRUCTURE. THE YOUNG MUST IS CLEANED BY COLD NATURAL CLARIFICATION (36 HOURS AT 7-8°C) AND FERMENTS AT A CONTROLLED TEMPERATURE (14-16°C), WITH SELECTED YEASTS. THE PROCESS IS HALTED WHEN THE NATURAL RESIDUAL SUGAR HAS REACHED 40-50 GRAMS PER LITRE. THE NEW WINE STAYS IN STAINLESS STEEL TANKS UNTIL MARCH TO PRESERVE INTACT THE FRAGRANCE OF THE ORIGINAL AROMAS OF THE GRAPES. THE BOTTLING IS COLD, STERILE. |
| FOOD MATCHES: PASTRIES, FRUIT TARTS, NON-ACID FRUITS (STRAWBERRIES, PEACHES). |
| SERVING TEMPERATURE: 8-10°C. |
