||Alluvial allochthonous soil with excellent drainage and good fertility; sufficient rainfall appropriate to vine growing.
||Arching of the two horizontal canes.
||Manual, the selected bunches are transferred to small crates. Last fortnight in October.
||Grass between alternate rows. Bunch cutting, according to the season, to maintain a consistent yield per vine. Old leaves near the grape bunches are removed to keep the grapes healthy and complete ripening.
||Careful destemming; a heat exchanger is used to cool the destemmed grapes. Skins macerated in a press for 24-36 hours. Soft pressing. The must is cleaned using the cold settling method. Temperature-controlled fermentation. Wine left in contact with lees for a long period.
||A fine accompaniment to fish and full-fat cheeses.
||Price Simon di Brazzan Malvasia 2018 € 9.90