There are white grape varieties that are best suited for a classic vinification (Riesling, Sylvaner, Vernaccia, Pecorino ...). Others are both macerated and immediately pressed out very well (Ribolla Gialla, Vermentino, Timorasso, Nosiola, Fiano, Garganega ...) and then there are those who only show their true face in contact with the shells (Traminer, Pinot Grigio, Albana, Ansonica, various types of trebbiano). The Malvasia di Candia Aromatica also belongs in the last group, which is immediately squeezed as exciting as a football match between Parma and Sassuolo, on which mash fermented Juve against Napoli.
The skin of the Malvasia di Candia aromatica is as thick as that of a hippo and that's why the grape variety also has tannins like a good barolo. Her original homeland should probably be Crete, from where she landed in the hills around Piacenza and Parma about the Venice stop (called Crete at the time of the Serevublic Candia). She has the significant synonym Malvasia a Sapore di Moscato, in German "Malvasia with the taste of Moscato", which allows absolutely justified speculation about whether the traffic lights of the Middle Ages have not been wrong with the variety - the actual clarification is still pending.
The fact is, however, that wines from Malvasia di Candia Aromatica are among the most spectacular representatives of mash -fermented style. In addition to a gripping, tight-meshed and bundling texture and a vital acidity of honey, mature yellow fruit, leaves and herbs, she has to offer intensive, but less aromatic as a spice traminer or Moscato Bianco. A sip of Giulio Armanis Dinavolo Or Ca ’de Nocis Le rose Reminds to speak in pictures and weather reports, of a warm and sunny October day.
Malvasia di Candia aromatica is often flanked by Ortrugo, her congenial partner, who opposes her aromatic extroverseness serenity and neutrality, but without really wanting (and being able to).
Malvasia di Candia aromatica At Vinonudo:
Ca 'de noci: Le Rosè 2018