CODE: 8030

Malvasia di Castelnuovo Don Bosco Doc “Truc Maiori”

Region

Albugnano, Monferrato (Piemonte)

Grape variety

Malvasia nera lunga

Uomo

Andrea Binello

Winery
Grape Variety
There are countless varieties of Malvasia, all originating from a vine grown on the island of Crete, from which sweet wines were produced in the past. It was the Genoese and Venetian navigators who imported Malvasia vines throughout Italy, which then gave life to the various varieties grown today. The long black Malvasia grows in a very limited area of a few municipalities in the Monferrato hills. It has the characteristic of transmitting aromas of rose to the wine and the taste of fresh fruit pulp.
Terroir
The soils are quite varied on the surface, but all rest on a layer of Miocene marl (a variety of crumbling white tuff). The vineyards in the Albugnano area are characterized by a high average altitude and a higher rainfall than the average of the nearby hills. It is a micro-climate that favors the maintenance of a good level of acidity and an important aromatic development. The soils where the Malvasia vineyard is cultivated are calcareous-clayey, in the Vezzolano basin, at an average height of 350 meters.
Uomo
The Binello family is engaged in a very articulated agriculture: cultivation of vegetables, fruit plants (apricots, peaches and plums), breeding of thoroughbred cattle for slaughter, hospitality on farms and viticulture. Much attention has been given to enhancing the cultivation of grape varieties typical of this area of Monferrato, including the long black Malvasia. The skilful use of technology (cooling of the must and short fermentations blocked by the low temperature) allows for sweet wines, with a low alcohol content and with residual sugars from Malvasia grapes.
Vinification and finishing
After a short cold maceration the grapes are softly pressed. The must is fermented in an autoclave at controlled temperature until it reaches the alcohol content of 5.5% Vol. At this point, with a lowering of the temperature, fermentation is stopped. We proceed to filtration and bottling with an isobaric system.
Tasting notes
The result of the quite peculiar vinification is a wine that has a slight pressure (it is called pétillant or “naturally lively”) and a high content of natural grape sugars. The wine has a cherry red color, with bright pink reflections and a crown of creamy froth in the glass. The scents are those of rose and blackberry. In the mouth it is slightly fruity with an evident sweetness. It is not cloying thanks to the acidity and light sparkling.
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