Think orange wine meets pet-nat, meets traditional method sparkling. Exceptionally elegant and sophisticated, quite fruity and floral, but still a bit yeasty and funky. Lots of chewy texture, layers of complexity.
Serve it cold as an aperitif, but also with charcuterie, young cheeses, or not so sweet desserts like panna cotta or olive oil cake.
Vinification: Hand-harvested grapes go through 3+ day skin maceration period, followed by 5 months in used 2,500L acacia wood barrels and then 8 months in stainless steel tanks. Next harvest, unfermented Malvasia is added to the wine and second fermentation begins. The fermenting wine is then bottled with crown caps, natural fermentation continues in the bottles. The wine is not disgorged, hence the “col fondo” sediment.