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DENOMINATION: Colli di Parma Malvasia D.o.c. Spumante extra dry.

VINEYARD LOCATION: Vineyards of the Casatico Estate.

THE VINEYARD: Exposed to the west, the vineyard is situated at an altitude between 220 and 260 above SL. Density varies between 2800 and 4000 plants per hectare. The soil is clayey and medium pebbly.

HARVESTING: The grapes are hand-picked in small boxes, from the last week of August through to the first week of September.

PRODUCTION: 7/9 MT of grapes per hectare (about 2.8/3.6 MT/acre).

VARIETAL: 100% Malvasia di Candia Aromatica.

WINEMAKING: The intact grapes are loaded into the press under liquid nitrogen (controlled sublimation); after 6 hours of cold maceration the first racking is done with a yield of 35%. The alcoholic fermentation lasts around 12 days, at the end of which the tank valves are sealed to induce secondary fermentation.

AGEING: A minimum of 6 months in sealed tanks then two months in the bottle.

FOOD PAIRING: Due to its residual sugar content (15 gr/lt) this wine is ideal with egg pasta tossed in butter and Parmesan cheese or with the traditional cold meats of the Emilia region, or even as an aperitif.


  • Colour: straw yellow with slight greenish highlights.
  • Aroma: fruity, intense and heady.
  • Flavour: soft and pulpy with a long finish.

PRODUCTION: From a minimum of 10,000 bottles to a maximum of 13,000 depending on the vintage.