<< Together with the sea flavour coming from a mix of savory and crispy fried fish, our Malvasia “Pètris”, with its sweet and fruity palate, becomes “poetry of the Earth“, as great Mario Soldati would have said. >>
This is Carlo Cambi‘s beautiful comment, a famous journalist, close friend of the Venica family, regarding our Malvasia.
“Pètris” is the toponym of the area where the vineyards are located. This name also reminds, with its sound, the Friulan word for “stone”, which is “piere”. Actually, the subsoil of that area is particularly rich in stones; some of them where used to build the original farmhouse of the family and we can still find them in the walls.
The origins of Istrian Malvasia in Friuli-Venezia Giulia date back to the Republic of Venice, precisely to the 13th century.
We suppose, in fact, that this grape variety was typical of the Hellenic peninsula, in particular of a town in the Peloponnese still existing today and then called Monembasia or Monovaxia. The literal meaning of this word is “port with a single entry”; the name then degenerated into Malfasia and was italianized in Malvasia.
In the actual North-eastern Italy, at that time part of La Serenissima, the quantity of wine produced was not sufficient to satisfy the population’s demand, mainly because the grape varieties were not particularly productive.
The Venetians then entered the Peloponnesian region and started transporting Malvasia’s vines, rather profitable in quantity, to Istria and Friuli, passing through Dalmatia.
Our Malvasia’s vineyards are located inside the DOC Collio area.
Our Malvasia grapes come from a DOC Collio vineyard. It is a white berry grape typical of the region of Friuli-Venezia Giulia.
The grapes were hand picked and de-stemmed on September 19th, 2019.
The must was then left on the skins for 20 hours at a temperature of 10°-12° C in tanks especially designed to protect it from oxygen by using recycled carbon dioxide from the ﬁrst fermentation, in order to avoid using high levels of antioxidants. Subsequently, 60% of the must fermented and aged on the lees for 5 months in 20-27 hl barrels and the remaining part in stainless steel vats.
The wine was then blended and bottled during full moons between the end of March and June 2020.
75 cl Wine bottle | 1.5 l Magnum
Intense and bright straw yellow, turning to golden.
Wide and slightly aromatic bouquet ranging from yellow-fleshed fruit (apricot, peach, plum), to citrus notes of grapefruit and orange peel, to the honeyed touch typical of acacia. All based on a mineral streak.
It is very remarkable the perfect balance between the soft and creamy consistency, due to the abundant glycerin, and the freshness and minerality typical of this grape variety. Overall harmonious and with perfectly integrated alcohol. The persistence is long and on citrus and floral notes.
Fish appetizers, canapés and white meat. Extraordinary with mixed fried fish, seafood, shellfish and sea crudités.
over 10 years