MALVASIA ORANGE Terre di Chieti IGP
ORGANIC and BIODYNAMIC WINE
Malvasia is a vine with a unique history. Its name derives from the contraction of the Greek city of “Monemvasia” located in Peloponnese and it means “one door”, as the port had the only entrance to the city-rock. The name Monemvasia was Italianized in “Malvasia” by the Venetians who began to import it between 1500 and 1700. Thanks to the Venetians, Malvasia has spread throughout the Mediterranean area where, following crossings with local vines, it has created several grape varieties called Malvasia (Istriana, del Lazio, di Bosa, delle Lipari and other ones). In this regard the ampelographer Di Rovasenda wrote “[…] “only those fragrant grapes with that special Moscato flavor should be called Malvasie. “[…] However, there are too many simple-flavored grapes called Malvasie […] as improper name”.
Tendone or Abruzzese pergola (in local dialect “la capanne”). Traditional expanded training system characterized by a low density of plants per hectare (1,100-1,600), which favors the natural harmony of the vegetative growth and development of roots, bunches and leaves. In the “capanne” harvesting and pruning are exclusively manual and closely linked to the winemaker and his small peasant property.
Type of soil
Deep clayey soils with veins of limestone.
Cultivated vineyards at 400-500 m a.s.l.
Type of farming
Biodynamic farming with organic and DEMETER certifications. Biodynamic agriculture is important for the microbial life of vineyards and essential for spontaneous fermentation of a biodynamic wine. The use of conventional fungicides weakens the yeast population and inhibits the spontaneous fermentation. Authenticity and individuality of the biodynamic wine comes from its connection to the land and the weather conditions of a given year. Biodynamics gives to wine its place of origin, defined by the French as “Terroir” (territoriality).
Terre di Chieti IGP
It derives from the ancestral winemaking technique, which is typical of our countryside and characterized by the extended skin contact with the must, which gives the wine unusual flavors and colors. This technique disappeared with the arrival of new cellar equipment, which eliminate the grape skins before fermentation. In Malvasia Orange Lunaria Ancestrale wines skins are left to macerate for two three days with the must without temperature control, without sulfites addition and to be fermented on their natural grape yeasts. During maceration tannins are extracted giving the wine the structure as in red wine. “Orange” wines are neither white, nor rosé and nor red (a fourth wine color), they deserve a separate category. Orange wine, as red wine, contains more antioxidants than white wine. That is because the fermentation of white grape must with skin and seeds allows the extraction of polyphenols (resveratrol), which are natural antioxidants in human health. One study found that white wine produced through this maceration process has six times more antioxidant activity than standard white wine.
Its antioxidant activity is similar to that one of red wine
STILL WINE characterized by:
– SPONTANEOUS FERMENTATION
In the cellar the biodynamic winemaker does not use biotechnology and any chemicals corrections and gives to nature the responsibility of creating the wine.
Spontaneous fermentation works precisely with what nature offers every vintage and relies on the strength and health of the vineyard in order to get large grapes covered with microbial flora which plays a crucial role in fermentation.
– WITHOUT ADDED SULFITES (less than 10 Mg/lt)
Biodynamic wine does not need preservatives, its grapes have all the elements necessary to naturally stabilize and preserve it over time.
Spontaneous fermentation cannot occur in the presence of sulfites; adding sulfites to grapes or must in the cellar means removing multiple native yeast populations present on grape skin, which are the main player for every biodynamic wine.
A wine of great complexity needs as many yeasts as possible.
– UNFILTERED CON FONDO
Most of tasters consider clarity as guarantee of quality or excellence and have created the false stereotype of the “perfect wine” which, however, is linked to the imperfect. Extreme filtration impacts the microflora (yeasts and bacteria) and creates a sterile, chemical and lifeless wine.
Unfiltered wine without added sulfites is an ever-changing kaleidoscope of taste with a wide range of flavors starting with a good and slender minerality and a depth of taste.
The production of unfiltered wines with bottom is the genuine and transparent proposal of a wine without additives: “only a biodynamic wine, which, according to the guidelines, does not require additives, can be drunk unfiltered”.
– NATURAL TARTARIC STABILIZATION
Have you ever found small crystals glinting at the bottom of the bottle? They are harmless tartaric precipitations, it means that wine “caught cold”.
Biodynamic farming does not allow any physical (refrigeration) and chemical treatments. Winter cold temperatures and time naturally stabilize the wine.
The conventional stabilization technique involves chilling a wine at -5/-6°C for 6/7 days, this is costly energy consuming for the sole purpose of avoiding the presence of few milligrams of harmless tartrate crystals in the wine.
Color: bright straw yellow with golden reflections.
Nose: decisive and intense aromas of orange, elderberry, spices, combined with woody notes, citrus, hay, dried flowers and anise.
Taste: mineral, harmonious, very persistent.
Elaborate first courses, white meats, fish and shellfish.