Bucefalo Malvasia Orange Terre di Chieti IGP 2022 Lunaria - Cantina Orsogna

Origins of the vine

The wine derives its name from the Monovasia city of the Peloponnese. In ancient times it was cultivated in various places in Greece, especially on the island of reta called Candia by the Venetians, from which the name “Malvasia di Candia” derives. Between 1500 and 1700 Malvasia became the most important wine in Europe and in Venice it was the only one sold in taverns. The less wealthy Venetian classes, admirers of this
new phenomenon of custom but not willing to pay the high price, they pushed the production of wines improperly called malvasia very different from the original. In this regard, the ampelographer Conte Giuseppe Di Rovasenda, author of the “Essay on universal ampelography” writes: “in my opinion only those fragrant grapes that have the special flavor of slightly bitter Moscato should be called Malvasie. However, there are too many simple-flavored grapes called Malvasie […] name they carry unduly ”.

In the vineyard and withering

The cultivation forms of Malvasia in Abruzzo are the pergola (awning) and the guyot. The drying of the grapes takes place by applying in September the “cut cut” technique on the fruiting shoots so that by interrupting the lymphatic flow directed to the clusters they dry on the plant.

In the cellar and the aging of the wine

The oenological style is the biodynamic one in which the de-stemmed grapes are left to ferment with only indigenous yeasts without forced temperature control. The spontaneous fermentation continues until the yeasts die due to the high quantity of alcohol produced, leaving a certain quantity of residual sugars important for the organoleptic balance of the wine. All the vinification and processing steps are carried out following the “Demeter” standards which do not require the addition of chemicals or preservatives. The wine becomes stable naturally. The refinement takes place in concrete tanks or stainless steel tanks, followed by the bottle.

Sensory characteristics

The pleasantly honeyed taste combined with its Greek origins lead to define the Malvasia wine as the "nectar of the Gods". Wine rich in aromas, it releases on the nose all the complexity of aromas of the Mediterranean scrub, of which it is one of the most precious fruits. Velvety and elegant on the palate it has a syrupy consistency pleasantly rich in sugary components that leave a pleasant and persistent memory in the mouth.

Pairings

Its liqueur components are emphasized and enhanced when this wine is accompanied by delicate dishes or sweet and delicious recipes.

Service temperature

10-12 ° C

Alcohol content

14% vol