It connects two strips of land of the Mediterranean: Puglia and the Peloponnese. Here, in the ancient Byzantine stronghold of Monembasia, this wine was produced and then started spreading all over of Europe, inspiring the name of typical Veneto taverns,
called “Malvase”. With the Apulian sun, this vine finds its best expressions. The name recalls the archaeological site of Monte Sannace, where Greek colonizers chose to start cultivating this vine in the territory.
Grape variety: Malvasia Nera 100% Alcohol content: 12%called “Malvase”. With the Apulian sun, this vine finds its best expressions. The name recalls the archaeological site of Monte Sannace, where Greek colonizers chose to start cultivating this vine in the territory.
Production area: Sammichele di Bari and Brindisi, Puglia – Italy
Soil type: chalky hills
Training system: espalier
Yield per plant: from 1 to 4 kg approximately
Planting year: 1995
Harvest: mid-September
Harvest: mid-September
Vinification: with selected yeasts during maceration at a controlled temperature, it is ensured that the typical fruity aromas of black Malvasia from the “Murgia dei Trulli” hills stand out
Aging: in steel tanks and in the bottle, until the tannins are mature
Aging: in steel tanks and in the bottle, until the tannins are mature
Annual production: about 80,000 bottles
Serving temperature: 18 - 20 ° C
Serving temperature: 18 - 20 ° C
TASTING NOTES
Color: garnet red with violet shades Nose: fruity, aromatic, with pomegranate and berries hints Palate: structured, soft, quite sapid, balanced
Food pairing: pizza with Neapolitan endive, ravioli with ricotta, cold cuts,
and mid-aged pecorino cheese Cellaring: up to 10 years, if stored properly
Color: garnet red with violet shades Nose: fruity, aromatic, with pomegranate and berries hints Palate: structured, soft, quite sapid, balanced
Food pairing: pizza with Neapolitan endive, ravioli with ricotta, cold cuts,
and mid-aged pecorino cheese Cellaring: up to 10 years, if stored properly
