Malauva White

White wine from 80-year-old married vineyards, 5-day maceration on the skins with 20% whole bunch, 12,5% ​​vol

The winery's flagship wine: the soul of Etruscan Aitason in a glass of signature skin contact.

The Malauva White from Malauva Casa Agricola

Il Malauva White is the flag-wine of Elisa and Giovanni's cellar: the highest and most distinctive expression of the Malauva project, the one that gives its name to the farm. It comes from married vineyard of about 80 years - The historic heart of the company, the vineyard where the centuries-old vines grow in symbiosis with ash trees, maples, willows and fruit trees according to the ancient Etruscan model ofAitasonThe soils are volcanic, about 500 meters above sea level, rich in minerals and rare trace elements that give the wine an unmistakable minerality. The varieties are the four native grape varieties of Orvieto: Procanico for 80%, Drupeggio, Verdello and Malvasia for the remaining 20%. The vinification is typical of the signature wines with maceration: the grapes come destemmed e macerated on the skins for 5 days, with the 20% of the grapes macerated in whole bunches —a rare technique that brings freshness, light tannic complexity, and distinctive notes of herbs and flowers. The must is then transferred to steel to complete natural fermentation. A wine structured, complex, deep, which best represents Malauva's contemporary identity.
 
 
 

The roots of Malauva Bianco lie in the Georgian tradition of orange wine.

Il Malauva White fits into the great tradition of “wines with maceration on the skins” — a category that in the last 20 years has been rediscovered and celebrated throughout the world under the name of “orange wine” o “orange wine”. It's about a ancient winemaking tradition, documented in Georgia for over 8.000 years: Georgian winemakers fermented white grapes with their skins inside large buried terracotta amphorae calls qvevri, obtaining wines with a characteristic amber color and unique aromatic depth. UNESCO recognized the Georgian kvevri tradition as an Intangible Cultural Heritage of Humanity in 2013.In Italy, the renaissance of contemporary orange wine was pioneered in the 90s by the great Friulian winemaker Joško Gravner of Oslavia, and then spread throughout the natural wine movement. 5-day maceration chosen by Malauva represents a elegant middle way: not a full orange wine (which requires weeks or months of maceration), but a “white skin-contact” which maintains the freshness of white with the structural complexity of macerated wines. The addition of 20% whole bunch It also recalls the technique of “semi-carbonic maceration”, common in young French Beaujolais reds but rare in whites.

Technical Characteristics of Wine

Typology: still white wine with maceration on the skins (skin-contact)
Alcoholic content: 12,5% vol
Grape variety: Procanico 80%, Drupeggio + Verdello + Malvasia 20%
Terroir: volcanic soils, ~500 m above sea level
Vineyard: approximately 80-year-old married vineyard (Etruscan Aitason system)
winemaking: destemming, 5 days maceration on the skins, 20% of the grapes whole bunch, pressing
Fermentation and refinement: in steel tanks
Philosophy: natural wine, spontaneous fermentation, no clarification, no filtering
Service temperature: 12-14 ° C
Allergens: contains sulfites
 
 
 

Visual Examination

The Malauva Bianco presents itself in the glass with a intense golden yellow color, deep, with amber reflections and sometimes light orange shades — a distinctive sign of the prolonged maceration on the skins and natural pigments extracted during the 5 days of contact. The color is significantly deeper than classic whites, a testament to the extended maceration. Being a unfiltered and unclarified wine, presents a light natural opalescence and some sediment at the bottom of the bottle — a sign of absolute authenticity and artisanal winemaking. consistency In the glass, it is imposing, with thick, persistent arches that demonstrate its structure and moderate alcohol content (12,5%). A visually engaging, evocative wine, which immediately reveals its great personality.
 
 
 

Olfactory Examination

Il aromatic profile is great complexity and depth, characterized by the dual nature of a classic white wine and a macerated wine. On the nose, aromas emerge primary notes di ripe white-fleshed fruit (quince, Williams pear, late peach), nuts (almond, toasted hazelnut, walnut kernel) and notes of candied citrus peel. The autochthonous varieties each contributes with their own signature: the Procanic brings the backbone of quince and ripe citrus fruits; Drupeggio adds floral elegance of chamomile and dried flowers; Verdelho contributes with herbaceous freshness of hay and elderflower; Malvasia enriched with exotic hints of musk, honey and propolis. 5-day maceration gives a characteristic note of quince peel, green tea and read notes of bread crust. The 80-year-old married vineyard offers a powerful minerality of flint, volcanic tuff and a subtle balsamic sensation conferred by the symbiosis with the ash and maples of the vigna maritata.
 
 
 

Taste Examination

In the mouth the wine reveals itself structured, dense and of great persistence — the most complex and demanding white of the Malauva line.attack It is characterized by one light tannic presence but perceptible (rare in whites, fruit of maceration on the skins + 20% whole bunch), balanced by a vibrant acidity and a strong flavor of volcanic soils. The development In the mouth it is broad and dynamic: notes of ripe fruit, dried fruit, candied citrus fruits and a pleasant green tea note typical of macerated white wines. flint and tuff minerality It is dominant in the mid-palate, giving it a unique depth and territorial identity. persistence it's exceptional, with a very long ending characterized by notes of almond, honey and a persistent mineral trail. 12,5% vol It is perfectly integrated into the structure, giving importance without weighing it down. structured table wine and — why not — meditation wine to be tasted slowly to capture every nuance.
 
 
 

Gastronomic pairings

The Malauva Bianco is a demanding wine that requires character combinations to express yourself better:

• Spicy and Middle Eastern cuisine: its aromatic complexity and light tannicity make it perfect with spicy dishes — vegetarian curries, Moroccan tagines, baba ganoush, falafel, spicy hummus, Lebanese and Armenian cuisine
• Fish in sauce, smoked and tartare: excellent with Vicenza-style stockfish, Roman-style cod, smoked salmon in crusts, sweet and sour swordfish, stewed octopus with olives
• Umbrian cuisine and truffles: an ideal choice for the great cuisine of Castel Giorgio/Orvieto, with Black Summer Truffle Cheesetagliolini with black truffle, truffle omelette, porcini mushroom risotto
• Processed white meats and small game: Guinea fowl from the Farm roast, stuffed turkey, orange duck, pheasant with truffles, stewed rabbit with olives
• Matured and refined cheeses: Falisco Aged Pecorino, Pecorino Aged Under Marc, aged ricotta made from organic buffalo milk, aged goat cheeses, cheeses aged in hay or leaves
• Structured first courses: porcini mushroom risotto with Organic Pomarola with Porcini Mushrooms, pappardelle with white ragù, tortelli filled with pumpkin or potatoes
• Meditation wine: enjoyed alone at the end of a meal, perhaps accompanied by a handful of Organic Shelled Almonds and some Traditional Almond Cantuccino

A wine that rewards patience of those who know how to wait: left in the glass for a few minutes before tasting it, it develops ever-new aromas and surprising complexities.
 
 
 

The Producer: Malauva Casa Agricola

Malauva Casa Agricola is the project of Elisa and Giovanni, a couple for over 16 years who from 2017 develop a Castel Giorgio (TR), on the edge of theAlfina Volcanic Plateau, “farmhouse” where the vine coexists with the olive trees and the woods. Six hectares of land (of which 4 are organic vineyards) cultivated with typical vines of the Orvieto areaProcanico, Drupeggio, Verdello, and Malvasia for the whites, Sangiovese for the reds. The philosophy in the cellar is radical: spontaneous fermentations, no filtering, no clarification, no addition of wine products. A small reality that also holds a century-old married vineyard according to the ancient Etruscan model of theAitason — the vineyard that gives birth to this Malauva Bianco and its brother “Vigne Maritate”.
 
 
 

Ingredients

Organic Procanico (80%), Drupeggio, Verdello, Malvasia (20%) grapes from a vineyard approximately 80 years old; indigenous yeasts.

From organic farming. Natural wine: spontaneous fermentation, no filtering, no fining. Contains sulfites. Contains alcohol (12,5% vol).
 
 
 

Storage and Consumption Warnings

Store in horizontal position (to keep the cork moist), in a cool, dry place, away from direct light, at a constant temperature between 12°C and 16°C. Serve at 12-14°C: place in the refrigerator at least 1 hour before serving (higher temperature than standard white wines to allow the rich aromatic profile to express itself at its best). It is recommended to open the bottle 20-30 minutes before serving to allow the wine to oxygenate slightly — or to use a decanter for faster oxygenation, a common practice for wines with maceration. The presence of a light sediment on the bottom The slight sluggishness of the bottle is normal and indicates the authenticity of the natural wine: pour gently without shaking. Once opened, store tightly capped in the refrigerator and consume within 4-5 days (macerated wines tend to evolve positively in the first few days after opening). WARNING: Alcoholic product, prohibited for use by minors under 18. Alcohol abuse is harmful to your health. Avoid during pregnancy, breastfeeding, and for those taking medications incompatible with alcohol. Do not drive after consumption.
 
 
 

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