Bifaro Malvasia and Mantonico PGI

Le Quattro Volte's macerated white: Malvasia and Mantonico from vineyards at 480 meters, six days on the skins and aged in cement — 5000 bottles

Orange color, scrubland herbs and a hint of salinity: the highest and most authentic Calabria, poured into the glass.

The Bifaro Malvasia and Mantonico PGI from Le Quattro Volte

Bifaro Bianco is born at the highest point of the Calabrian winery: a vineyard 480 meters above sea level, where Malvasia (80%) and Mantonico (20%) mature slowly in the fine hillside air. Fermentation occurs spontaneously, using only indigenous yeasts, and the grapes remain in contact with the skins for six days—a measured maceration that gives the wine its characteristic orange color without ever weighing it down. Aging in concrete tanks completes the process: in the glass, it releases aromas of aromatic herbs and honey typical of the Mediterranean scrub, with hints of salinity and minerality that lengthen every sip.
 
 
 

The roots of this Bifaro are deep in tradition

There's a scent every traveler to the South recognizes with their eyes closed: that of the Mediterranean scrub, the mosaic of myrtle, helichrysum, and wild herbs warmed by the sun and spread by the sea breeze—even on the vineyards. Winemakers have always known this: the white wines from the hills overlooking the sea carry that air within them, amidst herbs, honey, and a hint of salt. And the brief maceration on the skins is the ancient art of moderation: a few days, just enough to steal the grapes' color and depth without betraying their freshness. Bifaro is all this: a Calabrian landscape in a bottle, from the hillside vineyard to the final orange hue.
 
 
 

Organoleptic examination and characteristics

Visual examination: characteristic orange color, a gift from 6 days of maceration.
Olfactory examination: notes of aromatic herbs and honey typical of the Mediterranean scrub.
Taste test: ample sip with hints of salinity and minerality that mark the finish.
Technical data: Malvasia 80%, Mantonico 20%; vineyard at 480 meters above sea level; spontaneous fermentation; 6-day maceration on the skins; aged in concrete vats; production of 5000 bottles.
 
 
 

How to Best Use: Bifaro Malvasia and Mantonico PGI

• Linguine with Octopus —The sea calls the macerated: Organic Margherita Semolina Linguine seasoned with the Octopus Sauce and the Bifaro in the glass: its salinity enters the plate like a wave, and the structure supports all the depth of the octopus.
• THE SALT PLATE — The salt-on-salt game: croutons semi-wholemeal country bread warm with butter and Salicornia al Naturale — the sea asparagus — and flakes of Marquis Pecorino Canestrato: the minerality of the wine combines the sea garden and the sapidity of the canestrato.
• LIGHT SUMMER PARMIGIANA — The seasonal dish that enhances it: layers of Organic Striped Eggplants grills and Organic Datterino Tomato and Basil Puree lightly seared, basil and a drizzle of oil: the structure of the macerate embraces the aubergine like few whites can.
   
   
   

  The Producer: The Four Times

  Founded in 2015 in the Crati Hills from the friendship between Daniela De Marco, Giampiero Ventura, the singer-songwriter Brunori Sas and Emilio Di Cianni, Le Quattro Volte creates natural wines from native Calabrian vines: spontaneous fermentations, no filtration and sulfur always below 30 mg/l.
   
   
   

  Ingredients

  Grape, SULPHITES.
   
   
   
  Wine should be consumed in moderation. Sale to minors under 18 is prohibited. Drink responsibly.
   
   
   

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