Venica
Collio Malvasia Pètris 2024
| Denomination | Collio DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Malvasia bianca |
| Aging | The must ferments and matures on the lees for 5 months in both large 20/27 HL wooden barrels (60%) and steel containers (40%). |
| Year | 2024 |
| Biologic | Sì |
| Product name | Collio Malvasia Pètris 2024 |
| Color | Intense, bright straw yellow, tending to golden. |
| Perfume | A broad and slightly aromatic bouquet ranging from yellow-fleshed fruit (apricot, peach, plum), to citrus notes of grapefruit and orange peel, to the honeyed touch typical of acacia. All resting on a mineral vein. |
| Taste | Remarkable balance between the soft and creamy texture, due to the abundant glycerine, and the liveliness and minerality typical of the grape variety. Overall harmonious and with perfectly integrated alcohol. The persistence is long and on citrus and floral notes. |
| History | The origins of Malvasia Istriana in Friuli-Venezia Giulia date back to the time of the Venetian Republic, and precisely to the 13th century. It is claimed, in fact, that this vine was typical of the Hellenic peninsula, in particular of a town in the Peloponnese that still exists today and was then called Monembasia or Monovaxia, the literal meaning of which is "port with only one entrance", later degenerated into Malfasia and Italianised into Malvasia. In the territories of present-day north-eastern Italy, at that time part of the Serenissima, the quantity of wine produced was not sufficient to satisfy the population's consumption, mainly because the varieties present were not particularly productive. The Venetians would therefore have penetrated the Peloponnesian region by transporting the Malvasia vine, which was quite profitable as a quality, through Dalmatia to Istria and Friuli. |
| Pairings | Fish appetizers, canapés and white meat. Extraordinary with mixed fried fish, seafood, shellfish and sea crudités. |
| Region | Friuli-Venezia Giulia |
| Country | Italy |
Description
Aromatic still white wine from Friuli-Venezia Giulia, 13.5% ABV, produced by Venica. 100% Malvasia Bianca. 0.75 L bottle, 2024 vintage. A wine that embodies the tradition of the Collio region, with a broad and subtly aromatic bouquet ranging from yellow-fleshed fruit to citrus notes and the honeyed touch typical of acacia. The origins of Malvasia Istriana in Friuli-Venezia Giulia date back to the 13th century. Maceration for approximately 20 hours at a temperature of 10-12 degrees C in special containers, protected from oxygen by innovative systems that recycle the fermentation carbon dioxide, in order to reduce the antioxidant content. Fermentation and aging on the lees for 5 months both in large 20-27 HL wooden barrels (60%) and in stainless steel tanks (40%). Intense and brilliant straw yellow, tending towards golden. The balance between the soft, creamy texture and the grape's typical liveliness and minerality is remarkable. The finish is long, with citrus and floral notes.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Collio Malvasia Petris 2024 |
|---|---|
| Type | White green still aromatic |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Malvasia bianca |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | The origins of Malvasia Istriana in Friuli-Venezia Giulia date back to the time of the Venetian Republic, and precisely to the 13th century. It is claimed, in fact, that this vine was typical of the Hellenic peninsula, in particular of a town in the Peloponnese that still exists today and was then called Monembasia or Monovaxia, the literal meaning of which is "port with only one entrance", later degenerated into Malfasia and Italianised into Malvasia. In the territories of present-day north-eastern Italy, at that time part of the Serenissima, the quantity of wine produced was not sufficient to satisfy the population's consumption, mainly because the varieties present were not particularly productive. The Venetians would therefore have penetrated the Peloponnesian region by transporting the Malvasia vine, which was quite profitable as a quality, through Dalmatia to Istria and Friuli. |
| Harvest | The grapes were harvested by hand and destemmed on 19 September. |
| Wine making | After harvesting, the grapes are macerated for about 20 hours at a temperature of 10 2 °C in special containers, protected from oxygen with innovative systems by recycling their own fermentation carbon dioxide, in order to reduce the intake of antioxidants. |
| Aging | The must ferments and matures on the lees for 5 months in both large 20/27 HL wooden barrels (60%) and steel containers (40%). |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |