We purchased this fruit from New Mexico Vineyards in Deming, NM.
Malvasia is the last of the white grapes that we receive every year, and 2016 was no exception. The fruit arrived over two days. We destemmed the fruit and sent it directly to press. We cold settled the juice over two days, acid adjusted, and treated lightly with bentonite. We then racked to fermentation tank, and inoculated with Epernay II yeast. We fermented at 64 F over 15 days. After fermentation, we chilled the wine, and racked off gross lees. The wine was kept chilled in stainless steel for six months before filtration and bottling.
I love working with Malvasia Bianca - it's such versatile grape. It produces an elegant, aromatic wine regardless of whether it's a sweet dessert wine, a sparkling wine, or a dry table wine. Our dry version from 2016 is intensely floral with ripe tropical fruit notes. The florals persist on the palate long after each sip.
479 cases produced