{"id":1580,"date":"2020-01-24T16:28:38","date_gmt":"2020-01-24T15:28:38","guid":{"rendered":"http:\/\/www.vinibrumat.com\/the-wines\/malvasia\/"},"modified":"2020-06-30T10:21:48","modified_gmt":"2020-06-30T08:21:48","slug":"malvasia","status":"publish","type":"page","link":"https:\/\/www.vinibrumat.com\/en\/the-wines\/malvasia\/","title":{"rendered":"Malvasia"},"content":{"rendered":"

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Malvasia<\/span><\/h3>

IGT Venezia Giulia – 2018<\/span><\/h3>

A 70 year old vineyard that is pampered until its fruits are harvested. Malvasia Istriana, the wine that perhaps best succeeds in expressing our land.
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Denomination<\/span><\/h4>[vc_column_text animation_delay=”1000″]IGT Venezia Giulia<\/strong>[\/vc_column_text]
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Grape Variety<\/span><\/h4>[vc_column_text animation_delay=”1000″]100% Malvasia<\/p>\n

Geographical location<\/strong> Medea (Gorizia, Italy)
\nAltitude<\/strong> 30 mt. a.s.l.
\nType of soil<\/strong> very slightly calcareous, rich in fine clays mixed with red gravel
\nExposure<\/strong> south-south-east
\nAverage age of the vines<\/strong> 70 years
\nTraining system<\/strong> single guyot
\nHarvesting<\/strong> manual[\/vc_column_text]

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Main Characteristics<\/span><\/h4>[vc_column_text animation_delay=”1000″]From the straw-yellow colour and the golden reflections, it immediately tells the nose of its typical floral structure; one perceives notes of orange blossom typical of the area of origin of this vineyard.
\nWhen drinking it one can taste notes of bitter almond, fine citrus, persistent, complex.
\nTasting it, one finds oneself walking in a meadow. One of those old pastures that renew the tradition of wild flowers and field grasses, which the Friuli region still manages to keep alive.[\/vc_column_text]
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Wine-making and Bottling<\/span><\/h4>[vc_column_text animation_delay=”1000″]The grapes are made into white wine through de-stemming and immediate pressing. Alcoholic fermentation at a controlled temperature. Matured in steel. Followed by bottling and ageing in the bottle for 5 months at the end of spring.[\/vc_column_text]
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Analytical Data<\/span><\/h4>[vc_column_text animation_delay=”1000″]Alcohol content<\/strong> 13.5% vol
\nTotal acidity<\/strong> 4.76 g\/L
\nResidual sugar<\/strong> 0.15 g\/L[\/vc_column_text]
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Food Pairings<\/span><\/h4>[vc_column_text animation_delay=”1000″]To be paired with fish and vegetable dishes.
\nIn the Friuli cuisine: brodetto gradese (broth from Grado), granseola alla triestina (Trieste spider crab), grilled fish, vegetables with vegetarian stuffing.<\/p>\n

To be served at 10-12 \u00b0C[\/vc_column_text]

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Data Sheet<\/span><\/a><\/div>
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