Francesca Sfondrini has in her vineyard Malvasia Bianca di Candia (which should not be confused with Malvasia di Candia aromatica Dinavolo the protagonist). Candia is the Latin name for Crete, which suggests that the Malvasia Bianca di Candia is old and may actually be a connection to the Greek primary variant of the variety (a thesis that is reinforced by the fact that Malvasia di Candia also is very old Garganega).
However. The variety seems to feel very comfortable in the warm climate of the southern Maremma, where, despite not too scarce sun and long vegetation periods, it forms astonishingly high acid values with pleasantly low alcohol. On Massa Vecchia, the grapes are read by hand and then selected and discharged again in the basement (also manually). Then they are fermented together with the shells and pressed down after 14 days. 12 months of rest in used wooden barrels follow 6 months of ripening in the bottle.
Exotic, profound and extremely powerful. Has dynamics and energy, vitality and power. The flavors include floral and fruity grade, with both dried and fresh fruit flavors leaving their traces. The tannin steers and the acid also contributes to a vital structure.
Grape variety: Malvasia Bianca di Candia
Management type: biological
reading: By hand in small boxes
Fermentation: spontaneous | Wild yeast, 14 days on the shells
expansion: 12 months in used wooden barrels, 6 months in the bottle
Alcohol content: 12 %
Closure: Natural corks
Drinking temperature: 12-14°
Perfect drinking maturity: From now on - 2025
Content and price per liter: 0.75 l/(€ 49.87/l)
Maxim: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.