In the Vineyard
The vineyards are located between 300 and 330 meters above sea level, aged between 10 and 60 years with a collection of historic indigenous grape varieties. The training system is espalier with mixed pruning using single or double arch methods. Cultivation practices are carried out according to the Corino Method, an exclusively plant-based biodynamic approach, with particular attention to soil quality and plant longevity, including mulching with hay produced on the farm. The vine vegetation is arranged on supports without topping and seeking to extend leaf activity until late season. The 2021 vintage was characterized by a winter with abundant rainfall. In spring we witnessed slowly rising temperatures and on April 2nd, with shoots already developed, a frost occurred that marginally affected the vineyards at higher elevations. In spring and summer rainfall was scarce but temperatures were normal and the deep water reserves, built up thanks to high winter rainfall, allowed for an optimal vegetative cycle bringing the grapes to perfect ripeness. Harvest time slightly anticipated in the first ten days of September. The harvest constitutes a fundamental moment for obtaining our wines and is carried out through rigorous manual selection of the grapes.
In the Cellar
The grapes were crushed and fermentation occurred thanks to indigenous yeasts; during fermentation only periodic punch-downs were performed starting from approximately 48 hours after crushing. Maceration continued for 4 weeks, subsequently the wine evolved in wooden barrels for approximately 12 months. No type of oenological intervention or addition of additives was performed.
The Wine
La Maliosa Rosso is obtained mainly from a second selection of Ciliegiolo grapes, with the addition of wine from gentle pressing. The alcohol content is 13.5%.
Tasting Notes
Intense ruby color with shades tending toward garnet. Intense and broad bouquet with fruity notes of sour cherry, dried plum and currant. The floral notes recall scents of withered rose enriched by balsamic nuances and Mediterranean scrubland. On the palate the sip is fresh and structured with mature and very elegant tannins. Intense and persistent aftertaste.
Gastronomic Pairings
We suggest pairing with well-seasoned egg pasta, including with ragù; autumn soups with mushrooms and fatty meat trimmings; sheep’s cheeses with even long aging and with roasted meats both white and flavorful red; excellent as an accompaniment to game even in elaborate recipes; well-aged cured meats.
Advice
La Maliosa Rosso is a living wine, in continuous evolution, we recommend taking the time to enjoy its transformations. We recommend aerating the wine for a few minutes before tasting.
Serving Temperature
16°C – 18°C
Notes
As no animal products are used either in the vineyard or in the cellar, La Maliosa wine is also suitable for those following a vegetarian and vegan diet.
