Valmasìa

Production Zone: D.O.C. Friuli Colli Orientali
Grape Variety: 100% Malvasia Istriana 
Growing System: Traditional Friuli short single inverted with a plant density of 4,500 vines per hectare
Harvest time: The second week of September  
Vinification: As the Friulano and the Ribolla Gialla, the Malvasia Istriana is one of the Friuli region’s great indigenous white varietals. The grapes are harvested at the right degree of ripeness, stripped from the stalks and gently pressed. Then a fermentation stock, prepared previously from the selected best grapes of the same variety, is added to the resulting clear, whole must. The must then ferments slowly in stainless steel vats at a precisely controlled temperature (16 °C) for approximately 30 to 40 days. The maturation continues in stainless steel vats, during which time also a lengthy series of batonnage processes is carried out at set intervals to produce a well- rounded and full-bodied wine, with a delicate bouquet. After a long sur lie aging process, bottling is deferred until the month of February.  
Availability: In the early spring that follows the harvest.
Indicative values: Total acidity 5.6 g/L; alcohol 13.00% by vol.  
Colour: Brilliant straw yellow with sparkling greenish highlights. 
Notes on flavour and bouquet: Fresh and fragrant nose redolent of pennyroyal and hawthorn, with fruity hints of lime and pink grapefruit, with a slight but intense sea taste. The palate fills the mouth with a silky sensation, echoing fresh herbs with a light spicy hint, with a refreshing and elegant bouquet refined by a savoury minerally quality.
Serving Temperature: 8 - 10 °C
Serving Suggestions: An excellent accompaniment to fish based dishes, it is perfect with pasta with pilchards, tagliolini with lobster of with seafood, ravioli with turbot. It is also worth trying with main courses of pasta with herbs, orata (sea bream) and branzino (sea bass).