The Gemma Gentile wine represents a variation on the Malvasia theme dedicated to palates more inclined to softness.
Approximately half of the grapes are harvested late in order to ensure a higher concentration of sugar and aroma in the grapes. After fermentation, the wine made from overripe grapes is aged for about three months in terracotta amphorae.
The aromatic notes typical of Malvasia di Candia are immediately perceived on the nose, amplified in the mouth by the presence of unrefined sugars that make this wine a semi-dry of particular elegance.
90/100 James Suckling 17/20 Jancis Robinson 95/100 Luca Maroni
100% Malvasia di Candia Aromatica
The harvested grapes are kept for 12 hours in cold storage before being gently pressed. The must ferments in steel silos at a controlled temperature (16° C).
IGT EMILIA DEMI- SEC
GRAPE YIELD PER HECTARE
50% steel 50% terracotta amphorae – 6 months in the bottle
Warm golden yellow with even warmer highlights in copper, a dense, glycerine-like arch. The nose is rich in intensity with notes of citrus peel and peach, soft and elegant from the first inhalation. In the mouth there is a great finesse and harmony of flavours accompanied by good acidity which slowly gives way to a sweet and delicate note of ripe fruit. An enveloping wine with a very long finish.
FOOD AND WINE PAIRINGS
Fried battered vegetables, fried dough (“torta fritta”) accompanied by Prosciutto di Parma PDO