Malvasia Rosa 2023 - Camillo Donati

Malvasia Rosa - Camillo Donati

Camilo has dedicated a dry rose wine to his mother Rosa, even though everyone knew her as Rosetta, who passed away in 2006. She decides to choose Malvasia because she liked it a lot. His intent was never to make a rosé or a rosé, starting from red berry grapes, as this would have meant vinifying the grapes in white and then clarifying and finally filtering, to achieve the pink color, all operations to which Camillo finds himself against it. So, after some tests, in 2009 Camillo managed to obtain the first Rosa malvasia, adding to the malvasia a 5% of a red berry vine. The red grape variety changes every year but the same results are always obtained, allowing the Rosa Malvasia to keep all the main characteristics intact. Camillo pink malvasia has a ruby ​​red color. On the nose there are fruity scents of peach, and floral with violet in evidence. At the sip it is of good body, with great freshness with a fine bubble that invades the entire palate. Along the final.Service

It is advisable to taste it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately but left a few years in the cellar can give great emotions.

Pairings

Excellent with first courses of vegetables, main courses of fish, semi-aged cheeses, to try with a plate of cold cuts.

Cellar: Camillo Donati

The Camillo Donati winery is located on the hills of Langhirano, about 20 km south of Parma. The story of the winery begins in the early twentieth century with the grandfather, who plants the first vineyard in Arola for the need to feed the family. Over the years the hectares of vineyards have increased, and today Camillo cultivates 11 hectares according to organic methods (certified since 2001) and biodynamic. The cultivated vines are mostly aromatic Malvasia of Candia, Sauvignon, Moscato Giallo, Barbera and Lambrusco Maestri, with small quantities of Trebbiano, Pinot Bianco, Merlot and Cabernet Franc. In the vineyard, Camillo Donati performs all his work manually excluding any form of mechanization, and uses only copper and sulfur for protection. In the cellar minimizes human intervention, fermentations are natural with only indigenous yeasts, and all the grapes, even the white ones, are vinified in red with maceration on the skins, no clarification or acidification or deacidification are carried out before bottling . Donati's words summarize his whole belief: "In the cellar we commit ourselves not to destroy what Nature has given us, aware of our human frailties and imperfections. So we vinify the grapes according to the criteria dictated by our ancient traditions, in the deepest respect of this extraordinary product. The sparkling of our wines takes place through the traditional method of natural refermentation in the bottle, which does not require any chemical preservatives. The wine thus produced - unlike the charmat method - getting older improves. All this for us is not just a job, but a modus vivendi, which allows us, thank God, to live in symbiosis with Nature, sharing the wonderful annual cycle of the vine, savoring the alternation of the seasons ».