Amphoreus Malvasia 2018
Region: Venezia Giulia, Italy
Style: Orange Long Maceration
An eclectic and multifaceted nose with scents of ripe apricot, honeydew and aromatic herbs such as Rooibos and Camomile. Nice round texture, mineral touch and a light toast, with a very long and polished finish.
Grapes are hand-harvested and destemmed. The crushed grapes are placed in an open-topped clay amphora that the Paraschos family currently sources from Crete. The juice and skins are left in amphora without refrigeration for two months, during which, gentle hand punch-downs are performed five times a day. After fermentation is completed the amphora is covered and sealed with beeswax. Battonage is performed through a hole in the top of the sealed amphora to reduce the reduction. The wine is racked off the skins normally in May (around 6-7 months of skin contact) to stainless steel tank. The wine rests in a tank for a few weeks before being bottled and is aged in bottle 2-3 years before being released.