The tasting of the week: dried Malvasia di Candia from Cantine Romagnoli
Our trusted sommelier Alessandro Pigliucci today offers us the tasting of the dried Malvasia di Candia.
Sweet wines have played an important role in the past years, often overshadowing the most renowned dry DOCGs. However, consumer tastes have changed and today few would choose to combine a cheese platter with a dried Malvasia di Candia from Cantine Romagnoli, thus eliminating an easy harmonic combination.
The Duemiladiciotto Passito Annata wine is produced from Malvasia di Candia Aromatica grapes: a white grape variety, probably of Greek origin and widespread above all on the hills of the Piacenza province.
The bunches of Malvasia del “Passito” are left to overripe in the vineyard, facing south, in order to receive a correct insolation.
To complete the drying process, the grapes are carefully placed inside an attic which guarantees constant and natural ventilation.
The selection of the single grapes during this period is fundamental as molds and heat could affect the quality of the wine in our glass.
Pressing is carried out with a vertical press and the must ferments and refines in first passage barriques.
The color is amber and the wine immediately denotes a good consistency.
The scents on the nose vary from candied orange to honey with notes of dried figs and apricots.
A sweet, warm, soft sip is balanced by the flavor and freshness typical of the calcareous terroir.
A persistent finish makes it suitable for numerous combinations such as the blue cheeses that you can find on our site such as the seasoned rosemary caciotta of the Graffignana farm or the spicy provolones ending with buslanein, typical Piacentine dry donuts, to pay homage to the most historic combination that can be appreciated with the Passito wine of the Cantine Romagnoli