The EOS wine comes from a micro plot area of about 3500 square metres of Malvasia di Candia that enjoys an excellent southern exposure. We are talking about a hilly area near Noceto that is well ventilated, with high temperatures and neutral clay soils that are well suited to growing this variety.
Malvasia di Candia is a variety of Greek origin (from the Venetian name for the island of Crete) and it is precisely to this ancient origin that we wanted to pay tribute by choosing a name inspired by Greek mythology that symbolises dawn. The grapes undergo natural drying on the vine until mid-October when they are picked and placed in boxes in a temperature and humidity controlled cellar.
The drying process, either natural or induced by cellaring, leads to a high concentration of juice inside the grapes, which then gives the wine more body and structure.
Around mid-November, after a long dehydration process, the grapes are finally pressed. It is a soft pressing with an average wine yield of around 50%.
The fermentation takes place in terracotta amphorae where the flower must ferments slowly at about 20° C for 3 weeks; the process stops naturally, so as to have a very high residual sugar (about 200 g/litre) combined with a high alcohol content. After a few months in the amphora, the wine rests for at least 12 months in second-passage French oak barriques.
100% Malvasia di Candia aromatica
Drying of the grapes on the vine and dehydration in a temperature-controlled cellar.
The making process happens in in amphora for 3 weeks
IGT EMILIA – PASSITO
GRAPE YIELD PER HECTARE
Amber yellow colour with golden hues; intense aroma, with dominant hints of honey and candied fruit, yellow peaches and nuts with a vague reminiscence of dried flowers; decidedly sweet but not cloying flavour, soft and velvety, with a very long and pleasant lingering of fine spices.
FOOD AND WINE PAIRINGS
full-flavoured cheeses, desserts and pastries