Grape: Malvasia
Region: Emilia Romagna
skin contact: 100 Days
Producer information:
What is today the Podere Pradarolo farm, located in the Parma Hills of Emilia Romagna, was purchased in 1972 by Alberto Carretti, who comes from a prominent cheesemaking family, and was converted to winemaking in 1989 with a vision for natural wine. Many of his wines have long natural macerations, as well as no fining nor filtration.
Vinification method: The vineyards are planted in clay soil with limestone and cultivated using the traditional Guyot system. They practice organic, ecological and biodynamic agriculture without using any chemicals. The grapes are harvested by hand. Fermentation happens with local yeasts and no temperature controls. Aged in French oak barrels for 16 months. Unfiltered, low sulfur added.
Tasting notes: medium bodied, tea, dried herbs, citrus peels, mango, pineapple
Pairing: Harbison from Jasper Hill cheese
