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Semelhante a Italian Wine Specialist Lesson 4: Molise, Campania, Apulia and Calabria DOC Wines
Semelhante a Italian Wine Specialist Lesson 4: Molise, Campania, Apulia and Calabria DOC Wines (20)
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Italian Wine Specialist Lesson 4: Molise, Campania, Apulia and Calabria DOC Wines
- 2. MOLISE
- 4. MOLISE DOC 80% WINE PRODUCTION DOC Biferno Molise o Del Molise Pentro d'Isernia o Pentro Tintilia del Molise
- 5. BIFERNO Until 1963, the region of Molise was part of the same political region as Abruzzo. Wines of Molise achieved their own independence in the 1980’s with the creation of two DOCs: Biferno. Biferno wines can be red, white or rosé and sparkling. The whites are predominantly made from the Trebbiano d’Abruzzo grape, along with the Bombino in smaller proportions. The reds are a blend of mostly Montepulciano with some of the Aglianico grape. Many other grapes are permitted including Cabernet Sauvignon, Chardonnay, Falanghina, Greco Bianco, Muscato, Pinot Bianco, Sauvignon Blanc, Sangiovese, and others.
- 6. TINTILIA DEL MOLISE Its exact origins are unknown, although its name is thought to be derived from the Spanish word "tintilla," referring its deep red colour. Tintilia wines tend to a rich, deep ruby red in color and are full-bodied, soft tannins and high alcohol.
- 7. MOLISE DOC WHITE MONO GRAPES: TREBBIANO (85% MINIMUM) CHARDONNAY, FALANGHINA, PINOT BIANCO, GRECO, SAUVIGNON, RED MONO GRAPES: TINTILIA DEL MOLISE (85% MINIMUM) CABERNET SAUVIGNON, SANGIOVESE,
- 8. CAMPANIA
- 9. WARM/HOT IN SUMMER MILD IN WINTER – COLDER WINTERS TOWARDS THE MOUNTAINS 70 % HILLSIDE VINEYARDS 15% MOUNTAIN
- 10. The region has strong historical links to wine and vine, dating back to the 12th Century BC, and is one of Italy's oldest wine regions.
- 12. DOC Aversa Campi Flegrei Capri Casavecchia di Pontelatone Castel San Lorenzo Cilento Costa d'Amalfi Falanghina del Sannio Falerno del Massico Galluccio Irpinia Ischia Penisola Sorrentina Sannio Vesuvio DOCG 4 Aglianico del Taburno Fiano di Avellino (Apianum) Greco di Tufo Taurasi
- 13. GRAPES AGLIANICO intoduced by Greeks, used by Romans PER’E PALUMMO (PIEDIROSSO) Ancient Roman grape SCIASCINOSO FIANO used for 2000 years GRECO direct greek origin FALANGHINA planted by Romans ASPRINIO BIANCOLELLA CODA DI VOLPE FORASTERA
- 14. WARM, ROBUST, TANNIC, MINERAL LIKES VOLCANIC SOIL, HOT CLIMATE CALLED THE SOUTHERN NEBBIOLO WINES MADE WITH AGLIANICO GRAPE in Campania TAURASI TABURNO AGLIANICO
- 15. TABURNO TAURASI
- 16. TAURASI Based principally on the Aglianico grape variety produced in the Province of Avellino. The volcanic soils of the Taurasi region demonstrate the potential the Aglianico grape has to make wines on the same level with the Nebbiolo grape of Piedmont and Sangiovese grape of Tuscany. The Aglianico grape thrives on vineyards at higher altitudes, around 400 to 500 meters above sea level. According to DOCG regulations, Taurasi wines must be aged a minimum of 3 years prior to release with at least 1 of those years being in oak. For wines labeled Riserva, the wines must be aged for at least 4 years.
- 17. AGLIANICO DEL TABURNO Full-bodied red DOCG wine made from Aglianico grapes grown around Mount Taburno. These wines typically have good ageing potential thanks to the Aglianico grape's naturally complex acid structure and tannins.
- 18. FIANO DI AVELLINO DOCG GRECO DI TUFO
- 19. FIANO DI AVELLINO STRAW YELLOW INTENSE AND RIPE FRUITY AROMAS HIGH IN ACIDITY, RICH, FULLBODY. TYPICAL ALMOND AFTERTASTE
- 20. GRECO DI TUFO STRAW/GOLDEN YELLOW INTENSE CITRUS AROMAS, HERBS, FLORAL AND MINERAL, SAVOURY MEDIUM BODY HIGH IN ACIDITY AND ALCOHOL
- 21. VESUVIO DOC and LACRYMA CHRISTI (volcano wines)
- 22. VESUVIO AND LACRYMA CHRISTI Vesuvio's vineyards are found on the slopes of the still-active volcano Mount Vesuvius, east of Naples. For years in the area were produced mainly table wines, but thanks to the influence of the highly regarded winemaker Antonio Mastroberardino, wines have taken off in quality and popularity
- 23. VESUVIO AND LACRYMA CHRISTI WHITE RED AND ROSÉ CODA DI VOLPE, VERDECA, FALANGHINA PIEDIROSSO, SCIANSCINOSO, AGLIANICO
- 26. ISCHIA DOC – CAPRI DOC THE WINES FROM THE ISLES
- 27. ISCHIAC WHITE: BIANCOLELLA, FORASTERA RED: PIEDIROSSO, GUARNACCIA
- 28. CAPRI DOC WHITE: FALANGHINA, GRECO, BIANCOLELLA RED: PIEDIROSSO
- 31. PENISOLA SORRENTINA DOC WHITE RED GRAGNANO FALANGHINA, BIANCOLELLA, GRECO PIEDIROSSO, SCIANSCINOSO, AGLIANICO This is a fizzy, 'new' wine, very fruity, bottled as early as November and typical of the Neapolitan tradition. Piedirosso, Aglianico and Sciascinoso make up a minimum 60% with the remaining 40% consisting of traditional vine varieties.
- 32. COSTA D’AMALFI
- 33. COSTA DI AMALFI DOC
- 34. COSTA DI AMALFI The terroir and viticultural methods here are dictated by the topography and geology of the coastal area. The need for terracing on the steep cliffs and hillsides precludes the use of mechanized harvesting equipment. many vineyards here are as expensive to harvest as they are beautiful to look at. COSTA D’AMALFI DOC PIEDIROSSO SCIANSCINOSO AGLIANICO FALANGHINA BIANCOLELLA
- 36. AVERSA
- 37. CASERTA FREESTANDING SYSTEM ASPRINIO DI AVERSA
- 38. APULIA
- 40. CLIMATE: MEDITERRANEAN, DRY AND VERY HOT IN SUMMER, MILD IN WINTER
- 43. DOC Aleatico di Puglia Alezio Barletta Brindisi Cacc'e mmitte di Lucera Castel del Monte Colline Joniche Tarantine Copertino Galatina Gioia del Colle Gravina Leverano Lizzano Locorotondo Martina o Martina Franca Matino Moscato di Trani Nardò Negroamaro di Terra d'Otranto Orta Nova Ostuni Primitivo di Manduria Rosso di Cerignola Salice Salentino San Severo Squinzano Tavoliere delle Puglie o Tavoliere Terra d'Otranto DOCG 4 Primitivo di Manduria Dolce Naturale Castel del Monte Bombino Nero Castel del Monte Nero di Troia Riserva Castel del Monte Rosso Riserva
- 44. APULIAN GRAPES 82% RED/ROSE’ 18% WHITE
- 45. APULIAN GRAPES NEGRO AMARO PRIMITIVO BOMBINO NERO UVA DI TROIA BOMBINO BIANCO TREBBIANO TOSCANO VERDECA BIANCO DI ALESSANO PAMPANUTO MALVASIA BIANCA
- 46. NEGROAMARO USED FOR RED AND ROSÉ Negroamaro grape in Italian means “black bitter.” Dry red wine made from Negroamaro grapes. Aromas of ripe plum, baked raspberries, and spicy notes of anise, nutmeg and cinnamon. Even though Negroamaro is full bodied it is not tannic or acidic. It is soft and fruity which makes it easy to pair
- 48. PRIMITIVO DEEP COLOURED, FRUITY, WARM, SMOOTH The word Primitivo means early ripening since these grapes accumulate a lot of sugar early in the season. The early ripening results in wines big, rich and fruity wines The grape is originally from Croatia, where it was first called Tribidrag. At some point in history it swam across the Adriatic Sea and was planted in Puglia, where it took root surprisingly well. The Southern Italian immigrants, in the late 1800’s and early 1900’s, brought their native grapes with them to California. The newly named Zinfandel became a classic grape for wines both sweet and dry in America too.
- 51. THREE AREAS NORTH MIDDLE SOUTH BOMBINO BIANCO TREBBIANO TOSCANO BOMBINO NERO UVA DI TROIA MONTEPULCIANO SANGIOVESE VERDECA BIANCO DI ALESSANO NEGRO AMARO PRIMITIVO MALVASIA NERA
- 52. SAN SEVERO DOC RED,WHITE, ROSÉ
- 53. SAN SEVERO DOC WHITE BOMBINO BIANCO, TREBBIANO TOSCANO, VERDECA, MALVASIA ROSE’ MONTEPULCIANO, SANGIOVESE
- 54. PRIMITIVO DI MANDURIA DOLCE NATURALE DOCG
- 55. The vine-dried, super- concentrated Primitivo grapes which are used to make this wine have a significantly higher potential alcohol than those used to make the dry wines. The wines have a legally required residual sugar level of 80g/l (grams per litre) and a minimum level of 13.5% alcohol by volume PRIMITIVO DI MANDURIA DOLCE NATURALE DOCG
- 56. BRINDISI DOC
- 57. BRINDISI DOC NEGROAMARO 70% + MALVASIA NERA SANGIOVESE MONTEPULCIANO SUSSUMANIELLO
- 58. APULIAN ROSE’ WINE The rosé wines can be very different in colour and character. Almost all producers make a rosé wine. Making rosé is a very old tradition. They have two different ways to make rosé wine. SALASSO (bleeding): This means that the must is “bled”, some of the juice is removed after a short-ish period of skin contact, sometimes not more than a few hours, depending on what rosé colour one wants. DIRECT PRESSING: press the grapes directly after the harvest. This is the same process as when one makes white wines. The grapes are pressed when they are brought in from the vineyard and the must gets a little bit of colour from the skins.
- 60. CASTEL DEL MONTE DOCG
- 61. CASTEL DEL MONTE DOCG Bombino Nero Nero di Troia Aglianico
- 62. ALEATICO DI PUGLIA DOC SWEET RUBY RED, RIPE BERRIES, CHERRY JAM SWEET, BARELY TANNIC, MODERATELY FRESH ROBUST
- 63. MOSCATO DI TRANI DOC GOLDEN YELLOW AROMATIC, FRUITY: APRICOT, ORANGE PEEL, CAMOMILE SWEET, MINERAL SMOOTH
- 64. BASILICATA
- 65. VINEYARDS: 47% MOUNTAINS, 8% PLAINS, 45% HILLS
- 66. CLIMATE CONTINENTAL IN THE MOUNTAINS MEDITERRANEAN AND HOT ALONG THE COAST
- 67. WINE PRODUCTION WHITE WINES 18% RED WINES 82% (ROSE’) VINEYARDS PLANTED ON VOLCANIC SOIL, LOCATED BETWEEN 450-600 METRES
- 68. DOCG 1 Aglianico del Vulture Superiore DOC Aglianico del Vulture Grottino di Roccanova Matera Terre dell'Alta Val d'Agri
- 69. AGLIANICO NATIVE FROM GREECE WINES ARE FULLBODIED, VERY FRUITY (RED CHERRY) AND FLORAL (VIOLET) TANNINS MEDIUM HIGH HIGH IS ACIDITY AND HIGH MINERALITY
- 70. AGLIANICO This is a full-bodied red wine which is found almost exclusively in Southern Italy in the regions of Campania and Basilicata. Young Aglianico wines are known for savoury flavours of leather, white pepper, black fruits and cured meat that when aged, develop soft aromas of dried figs and sun-tanned leather, earthy It’s called the southern Nebbiolo Aglianico del Vulture is cultivated on volcanic soils derived from nearby Mount Vulture Although not as famous as other Italian wines, Aglianico del Vulture is considered one of the best red wines of Italy
- 72. CALABRIA
- 73. 49.2% HILLY 41.8% MOUNTAINS 9% PLAINS
- 74. CLIMATE MEDITERRANEAN HOT AND DRY EAST COAST IS HOTTER AND DRIER THAN WEST COAST
- 75. DOC Bivongi Cirò Greco di Bianco Lamezia Melissa Sant'Anna Isola Capo Rizzuto Savuto Scavigna Terre di Cosenza ► Terre di Cosenza Subarea Colline del Crati ► Terre di Cosenza Subarea Condoleo ► Terre di Cosenza Subarea Donnici ► Terre di Cosenza Subarea Esaro ► Terre di Cosenza Subarea Pollino ► Terre di Cosenza Subarea San Vito di Luzzi ► Terre di Cosenza Subarea Verbicaro
- 76. CALABRIA DOC WINES 75% PRODUCTION: RED GRAPES
- 78. GAGLIOPPO RUBY RED WITH GARNET RIM FRUITY (CHERRY, BLUEBERRY), AROMATIC HERBS (ROSMARY) WARM, TANNIC, MODERATELY FRESH
- 79. GRECO BIANCO STRAWYELLOW/ GOLDEN FRUITY, FLORAL, RIPE TROPICAL AROMAS FRESH, MINERAL, WARM
- 81. CIRÓ The CIRÓ wine region is located in the eastern foothills of the La Sila region and extends to the Ionian coast. The soil of this area is predominantly calcareous marl with some clay and sand deposits. The wines of the regions are predominantly RED containing at least 95% of the Gaglioppo grape and up to 5% of the white Greco bianco and Trebbiano grapes permitted. WITES from at least 90% Greco bianco and up to 10% Trebbiano are also made in Cirò but in very limited quantities. The designation of Cirò classico will only appear on red wines.
- 82. Red Cirò (Gaglioppo) is typically very tannic and full bodied with strong fruit presences. It is often meant to be consumed 3–4 years after vintage but it can take longer to soften the tannins. It is said that Cirò was offered to winners of the ancient Olympics.
- 83. GRECO DI BIANCO DOC SWEET FROM SUN DRIED GRAPES GOLDEN COLOUR, APRICOT JAM, HONEY, DRIED ORANGE PEEL, ALMONDS SWEET, MINERAL, SMOOTH
- 84. SICILY
- 85. Vineyards: 14% PLAINS, 61% HILLS, 25% MOUNTAINS
- 86. MEDITERRANEAN CLIMATE, HOT AND ARID
- 87. DOC Alcamo Contea di Sclafani Contessa Entellina Delia Nivolelli Eloro Erice Etna Faro Malvasia delle Lipari Mamertino di Milazzo o Mamertino Marsala Menfi Monreale Moscato di Pantelleria o Passito di Pantelleria Noto Riesi Salaparuta Sambuca di Sicilia Santa Margherita di Belice Sciacca Sicilia Siracusa Vittoria DOCG Cerasuolo di Vittoria
- 90. MARSALA
- 91. The introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. In 1773, Woodhouse landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to port and sherry, then popular in England. Woodhouse recognized that the in perpetuum(soleras) process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. MARSALA FORTIFIED WINE
- 92. MARSALA DOC CATARRATTO, GRILLO, INZOLIA, DAMASCHINO, DAMASCHINA PIGNATELLO, CALABRESE, NERELLO MASCALESE
- 93. MARSALA DOC DRY OF SWEET WHITE VINIFICATION, OAK STORAGE WITH FREQUENT DECANTING (CASK TO CASK) FOLLOWS “CONCIA” (ADDITION OF ETHYL ALCOHOL DISTILLED FROM WINE) TO PRODUCE THE “VERGINE” STYLE
- 94. INSTEAD OF ALCOHOL, IT IS POSSIBLE TO ADD “COTTO” (HEATED MUST) or “SIFONE” MADE WITH LATE HARVESTED GRAPES (GRILLO), THEN MIXED IN CASK WITH ALCOHOL
- 95. MARSALA VERGINE ONLY ALCOHOL ADDED
- 96. MARSALA THE WINE IS AGED IN CASKS (300-400 LITRES) TO CONTROL OXIDATION USING THE “SOLERAS” METHOD
- 97. SOLERAS PROCESS NEW MARSALA READY TO BE BOTTLED
- 98. SOLERAS PROCESS Barrels of wine of the same type but different vintage are stacked on top of each other, the oldest on the bottom, and the youngest on the top. Each year, anywhere from 10 percent to 30 percent of the bottom (the oldest) barrels’ volume will be bottled as that year’s product. The headspace created by this drawing-off will be filled with wine from the level above, and those barrels will be filled with the level above them, and onwards and upwards, while the last year’s barrels on the top level will be topped up with this harvest’s wine.
- 99. MARSALA DOC STYLE -FINE 1 YEAR -SUPERIORE 2 YEARS -SUP. RISERVA 4 YEARS -VERGINE SOLERAS 5 YEARS -VERGINE STRAVECCHIO or VERGINE RISERVA 10 YEARS
- 102. PANTELLERIA
- 103. PASSITO DI PANTELLERIA MADE WITH ZIBIBBO OR MOSCATO DI ALESSANDRIA LIKES HOT CLIMATE
- 104. PASSITO/MOSCATO DI PANTELLERIA DOC Made with Zibibbo grapes, it is a strong wine similar to Marsala but fermented and then partially distilled naturally, without the addition of spirits (around 15 ABV). The process differs also in that Zibibbo is actually made from grapes partially fermented in the sun for 25/30 days. It is a very old process, and derives from a formula known in the Middle Ages.
- 105. IN THIS AREAS GRAPES ARE PLANTED IN HOLES EXCAVATED IN THE SOIL, TO PROTECT AGAINST WINDS AND SALTINESS OF THE SEA, WHILST WATER AND HUMIDITY IS PRESERVED
- 106. TYPICAL FREESTANDING SYSTEM IN PANTELLERIA
- 108. DOC WINES MADE WITH MOSCATO GRAPES CAN BE DRY, MEDIUM SWEET, SWEET, SPARKLING, FORTIFIED MOSCATO DI SIRACUSA MOSCATO DI NOTO
- 110. MALVASIA DELLE LIPARI FROM OVERRIPENED GRAPES AND SMALL BARREL VINIFICATION
- 111. SICILIAN RED GRAPES FOR DRY WINES NERO D’AVOLA , FRAPPATO, PERRICONE, NERELLO
- 112. NERO D’AVOLA or CALABRESE DEEP RUBY RED, FRUITY AND VEGETAL WARM AND TANNIC This hearty red is Sicily's most popular non-fortified varietal. Often compared to Syrah, it is sometimes blended with other reds.
- 114. FRAPPATO THICK SKIN, CHERRY RED COLOUR. INTENSE FRUITY AROMA, RED BERRIES TANNIC
- 115. CERASUOLO DI VITTORIA DOCG FRAPPATO - CALABRESE
- 116. CERASUOLO DI VITTORIA DOCG The DOCG rules govern a dry secco red wine, made from a blend of two Sicilian grape varieties, Nero d'Avola (locally known as Calabrese) at between 50% and 70%, with Frappato. Cerasuolo means "cherry red" and refers to the colour of the resulting blend of these grapes. Typically ruby red in colour with aromas of cherry, red berries, plum, and pomegranate with fresh young fruit character typical of Frappato; blends that rely more heavily on Nero d’Avola show more tannin and hints of wild herbs. The acidity can be high, medium tannicity.
- 117. ETNA
- 118. ETNA BIANCO: CARRICANTE AND CATARRATTO ETNA ROSSO/ROSATO: NERELLO MASCALESE NERELLO CAPUCCIO
- 120. SARDINIA
- 121. Vineyards: 14% MOUNTAINS 18% PLAINS 68% HILLS CLIMATE HOT DRY AND WINDY
- 122. DOC Alghero Arborea Cagliari Campidano di Terralba o Terralba Cannonau di Sardegna Carignano del Sulcis Girò di Cagliari Malvasia di Bosa Mandrolisai Monica di Sardegna Moscato di Sardegna Moscato di Sorso-Sennori Nasco di Cagliari Nuragus di Cagliari Sardegna Semidano Vermentino di Sardegna Vernaccia di Oristano DOCG Vermentino di Gallura 57% RED WINES 43% WHITE
- 124. VERMENTINO DI GALLURA DOCG BRIGHT STRAW YELLOW, VEGETAL AROMAS (AROMATIC HERBS), STONE FRUITS. MEDIUM ACIDITY, SAVOURY, GOOD STUCTURE, LONG LENGTH WITH A WHITE ALMOND FINISH Vermentino grapes benefit from sun reflections from the sea and, because of this, are often planted facing north to provide cooling balance to the region’s hot weather. The windy climate and temperature differences through the night maximize the wine’s acidity and flavour compounds. Vermentino is typically found as still wine, although sparkling versions are not uncommon. Can be aged in oak
- 126. Savoury and fresh, fruity and vegetal (herbs). Lighter in body than the Gallura, aged in stainless still VERMENTINO DI SARDEGNA DOC
- 128. GRENACHE is known under a variety of synonyms across the globe: Abundante, Aleante, Aleantedi Rivalto, Aleante Poggiarelli, Alicant Blau, Alicante, Alicante Grenache, Aragones, Bois Jaune, Cannonaddu, Cannonadu Nieddu, Cannonau, Cannonau Selvaggio, Canonazo, Carignane rosso, Elegante, Francese, Gamay del Trasimeno, Gamay Perugino, Garnaccho negro, Garnacha Comun, Garnacha negra, Garnacha Roja, Garnacha tinta, Garnatxa negra, Garnatxa Pais, Gironet, Granaccia, Granaxa, Grenache noir, Grenache rouge, Kek Grenache, Lladoner, Mencida, Navaro, Navarra, Navarre de la Dordogne, Navarro, Negru Calvese, Ranconnat, Red Grenache, Redondal, Retagliadu Nieddu, Rivesaltes, Roussillon Tinto, Roussillon, Rouvaillard, Sans Pareil, Santa Maria de Alcantara, Tentillo, Tintella, Tintilla, Tinto Menudo, Tinto Navalcarnero, Tai rosso, Toledana, Uva di Spagna and Vernatxa
- 129. CANNONAU DI SARDEGNA DOC
- 130. CANNONAU DI SARDEGNA DOC RUBY/GARNET. MEDIUM OR FULLBODIED (RISERVA 25 MONTHS). DOMINANT FRUITY AROMAS, WITH HINT OF CHOCOLATE AND COFFEE, MEDIUM TANNINS The most planted variety in Sardinia by far (30% of total) and concentrated in the centre of the island. It gives it best on warm, gravely/pebbly soils that limit its natural productivity. The wines are generally high in alcohol and lower in acidity providing for nice round flavours.
- 131. VERNACCIA DI ORISTANO Secco (dry) Superiore Superiore riserva Dolce Liquoroso (fortified) Liquoroso secco/dry (soleras)
- 132. VERNACCIA DI ORISTANO DOC
- 133. VERNACCIA DI ORISTANO DOC Vernaccia was introduced almost 3000 years ago by the Phoenicians. On the mainland of Italy this wine is often light and floral, but in Sardinia, the fortified version, it is a superb, oxidative white wine aged for 3–4 years in casks in a similar production style to Sherry.
- 134. TORBATO One of the hidden gems in Alghero is Torbato, a grape originally from Spain with only about 200 acres left in the world. Torbato produces refreshing, pale- straw wine marked by white flowers and hints of sea minerals. The sparkling version (metodo classico) is a must as an aperitif.
- 135. CARIGNANO del SULCIS On the South corner of the Island, we enter the sandy and warm Sulcis region where Carignano (a.k.a. Spanish Cariñena/Mazuelo and French Carignan) is king in the south with over 4,000 planted acres. It’s an aristocratic red wine with an intense garnet colour and sweet spiced aromas of cinnamon and clove. Full body and well balanced, soft tannins
- 136. MOSCATO DI SARDEGNA DOC WHITE DRY WINES Minimum 90% Moscato Bianco SPARKLING WINES Spumante: Minimum 90% Moscato Bianco; maximum 10% other aromatic white grapes DESSERT AND SPECIALTY WINES da Uve Stramature (Late harvest): Minimum 90% Moscato Bianco Passito: Minimum 90% Moscato Bianco
- 137. MALVASIA DI BOSA (NUORO-ORISTANO) In Bosa, you can find a common sweet version of Malvasia, rich with honeysuckle and chamomile aromas and an intense almond taste with good balanced acidity. There is also a truly outstanding, dry to off-dry version that is produced by leaving the casks 85% full so that a layer of yeast “flor” (Spanish for flower–and also used Sherry production) forms on the surface of the wine. The flor protects the Malvasia from excessive oxidation while infusing it with a great variety of flavours from dried fruit to almond and vanilla.