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| Country: |
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Italy |
Appellation: |
Veneto |
| State: |
 |
Tuscany |
Sub-Appellation/AVA:
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Conegliano Valdobbiadene |
| Winemaker: |
Maurizio Favrel |
Winery: |
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Wine Selections from
Azienda Agricola Malibrān
[ Ruio Prosecco ] [ Gorio Prosecco ]
Winery
The winery "Malibrán" is situated amidst the hills that
extend from Conegliano towards Valdobbiadene, in the province of Treviso, at the foot of the Alps. The gentle downward slopes have exhibited their nobility for
centuries thanks to the accurate structure of the Prosecco vineyards which enrich them. Here the culture of wine is linked to the passion the people have for
this product and justifies the care and the perseverance that the Favrel family have infused for over three generations in vine growing, producing first-class
wines. The family's passion can be seen from the way the vineyards are looked after, mainly worked by hand, and kept as if they were gardens. A new winery has
been built recently, gem of rare beauty with regard to the architecture of the surrounding hills. The winery is equipped with appropriate wine-making machinery
which respects and protects the final product of the grape vines.
Harvest
The Valdobbiadene Prosecco comes from an ancient tradition that has changed and adapted in the course of centuries by means of the evolution of technical
knowledge. Vintage is a time awaited for with trepidation, a time when satisfaction for what has been done so far goes along with the fear and worry that a
sudden rain or hail may ruin a one-year-long work. Starting from mid August the vines are sampled and analyzed at regular intervals to value the proper degree
of ripening so that they can be harvested at the right time. Vintage is a joyful time, usually by the end of September we come together with friends, and at
times with some customer, to give way to the harvesting.
The grapes are hand picked, put in small containers and carefully taken to the winery where the art of vinificaton will start.
WINERY
The winery, fitted with modern and innovative equipment for the protection of the wine, is the place where the production of sparkling wine basis starts. The small
containers are emptied into a hopper which conveys the grape bunches inside the press through 2 small ports. An innovative system removes the oxygen and the whole
pressing course occurs in complete absence of oxygen so as to maintain the aromas and its precursors which otherwise would partially oxidize.
After the pressing the cloudy must is left to settle without any heat so after 12 hours the clear part is separated
and then it undergoes fermentation. The wine-making is obtained by means of the natural yeasts in stainless steel tanks at 18-20 °C for 15-20 days. After that the so
fully perfumed wine starts the maturing thanks to the cold temperature of November and December. In this way wine slowly starts to clarify.
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