PRADAROLO VEJ METHODO CLASSICO MALVASIA DI CANDIA AROMATICA 2016
EMILIA ROMAGNA ITALY
FELT WILD AROMATICO
LEFT OF CENTRE / ORGANIC / NO SO2
To create such a salty, grippy fizz requires some pretty nifty winemaking techniques. The Malvasia di candia spent 60 days on skins and, 18 months maturing on lees in bottle before disgorgement. The gentle carbonation highlights the pithy grip and drives the already punch aromatic further. In the glass expect a giddy array of late-season fruits and felt-tempered tannins.
From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.