The plot dedicated to this noble variety, occupies 1,5 hectare of hillside land, exposure North/East. The strictly short pruning and the radical bunch selection, allows to obtain the highest concentration of sugar and minerals. The grapes are harvested and selected by hand and after a light crushing they undergo a cold maceration. The soft pressing of the pomace is followed by a slow temperature controlled fermentation at 18 °C on the fine lees. Then the Malvasia is left in stainless steel vats to mature and it is bottled just before the following harvest. Once bottled, the wine matures in our tufa soil caves, at the naturally constant temperature of 15 °C for a further nine months prior to release. The Malvasia has a bright pale straw colour which takes a more golden tinge with age. It shows an intensely floral nose, with nutty and mineral overtones, a full bodied, rich palate with a great length that gain enormously in complexity with age. It is ideal to be served lightly chilled with delicate but intense starters, such as carpaccio or fine seafood, with all white meats and elaborate fish preparations.