Grape variety MALVASIA 100% (Native Variety)

Age of vines 14 years old

Vineyard aspects East & West facing

Vine cultivation system Guyot

Yield per hectare 70 q

Harvest period Mid-September

Grape provenance 100% Single Estate wine

Notes .

Average annual quantity 8.700 (0,75 l)

Aging In stainless steel tanks for 7-12 months

Dati tecnici Acidity: 5.18 gr/l - Non-reducing extract: 22.80 gr/l

Evolutionary peak from Approx. 5 - 6 years after the harvest

Vineyard name Romain (Terraced hillsides)

Vineyard altitude130 m a.s.l.

Soil composition Marl and sandstone flysch of Eocene origin ("ponca")

Vine density per hectare 5.500 vines per ha

Grape yield per plant Approx. 1.5 Kg.

Harvesting Manual

Pest control Low environmental impact integrated pest management

Wine style Dry White

Vinification Soft pressing. The clarification by decantation is followed by the fermentation at controlled temperature in stainless steel tanks.

Alcohol content 14% alc. by vol.

Serving temperature 12° C

Cellar Longevity Approx. 8 years after the harvest (or even more)

Sensory profile The “just-picked crispness” of this Malvasia is evident right from its impressive appearance, with an appealing golden tonality edged in pale green Floral notes predominate initially on the nose, which evidences a solid core of roasted nuts and dried fruit, haloed by hints of talc. The bouquet gradually opens to notes of fruit that suggest cherry plums, ripe peach, and apricot and cherry preserves. Still more moments in the glass bring to the fore more lifting hints of spices such as nutmeg. In the mouth, the balance of components on the palate and the dense, weighty viscosity is impressive, while its generous breadth is bolstered by a vein of earthy mineral and tactile draughts of ripe, fragrant fruit. Driving the progression is a supple liquorous component that then expands on the finish to offer a remarkable, sweet-bitterish conclusion.

Pairings This quintessential Malvasia will be a splendid accompaniment to all light fish antipasti, such as marinated salmon, scallops au gratin, and raw seafood, as well as with soups and risottos, and onto even more intense dishes. It will certainly not disdain being paired with cheeses, sausages, and lighter meats at the start of a meal.

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