Malvasia Rosa, 2020

Since my mother went to Heaven in 2006, I felt deep inside to dedicate a wine to her, but I didn't know which one, what kind, how ... Then, inspired by her name, she was called Rosa, even though everyone knew her as Rosetta, I decided to make a dry pink wine. At this point I had to choose which grape to use and the choice fell on our Malvasia, because she liked it very much, even if she preferred the sweet version and then because I consider it a wine with a strong and unmistakable personality. My intent has never been to make a rosé or a rosé, starting from my red berried grapes, as this would have involved vinifying the grapes in white and subsequently clarifying and finally filtering, to reach the pink color, all operation at the which I am clearly opposed to! So to get a pink wine in the way I like it, that is completely natural and non-invasive, there was no other way than that of the blend. So after some tests, in 2009 we managed to get our first Malvasia Rosa, adding 5% of a red grape variety to the Malvasia. We have never revealed which red grape variety it is, to play a "little game" among our friends-customers, but above all because of this 5% it is really impossible to understand its identity. So much so that in 2009 we used one, another in 2010 and another in 2011, with the exact same result. This demonstrates that the Malvasia Rosa has kept intact all the main characteristics of the aromatic Malvasia grape of Candia, except of course for the color and, even if this was not wanted, it has slightly "muffled" the extreme aroma compared to its sister , which makes it excellent also as an aperitif. In conclusion, that's why I will never say that we make a rosé or a rosé, but simply a Malvasia Rosa, with a capital R as in my mom's name Rosa! For all the technical information, the combinations, the temperature and the glass recommended, I refer you to the card of dry malvasia.