Malvasia Dolce Frizzante

The vines are planted on clayey-silty soil and trained using a simple Guyot system. The plants, around 20 years old, are cultivated at approximately 6,000 vines per hectare; spontaneous cover crops grow between the rows, while fertilisers, herbicides and pesticides are avoided. After gentle pressing, natural fermentation takes place, followed by the formation of bubbles in closed, temperature-controlled tanks using the Charmat method. The wine is sweet, aromatic and light, with lower alcohol, lively acidity and delicate yellow-fruit flavours. The first production took place in 1990, with around 5,000 bottles produced annually.