Malvasia Bianca del Salento '12 e Mezzo' Varvaglione 2025
De Malvasia Bianca del Salento '12 e Mezzo' van Varvaglione is een droge witte wijn gemaakt van zeer geurige druiven, geteeld door een historische Salentijnse producent. In de neus valt hij op door de frisheid van de aroma's, met tonen van passievrucht, citrusvruchten, witte bloemen en een lichte kruidige nuance in de afdronk. Op de tong is hij fris en levendig, met een slok van grote frisheid en balans. Een delicate wijn die perfect past bij visgerechten of lichte kazen
The Malvasia Bianca del Salento '12 e Mezzo' produced by the Apulian Varvaglione winery is a dry white wine with a mild aromatic character. This variety belongs to the vast Malvasia family, originating in the Peloponnese, particularly in the ancient port of Monemvasia, hence the grape's name. Malvasia Bianca is widespread in Sicily, Calabria, Campania and, indeed, Apulia, where it is also produced in a raisin version. The '12 e Mezzo' line, to which this label belongs, was created with the aim of offering wines of greater accessibility and lightness, characterised by an alcohol content of around 12.5% by volume, hence the name of the range.
Malvasia Bianca del Salento Varvaglione '12 e Mezzo' is a pure Malvasia Bianca whose grapes are processed through a 24-hour pre-fermentation cold maceration, followed by soft pressing. The must thus obtained is then sent to alcoholic fermentation in stainless steel tanks at a controlled temperature of 14 °C. Also in stainless steel, the wine matures for several months until final bottling.
Varvaglione's Malvasia Bianca del Salento '12 e Mezzo' has a straw-yellow colour with brilliant golden hues. The olfactory bouquet is described by aromatic hints of apple, orange peel and passion fruit, enhanced by slight herbaceous nuances of fennel. The taste is very fresh and well structured, lively and balanced, characterised by a savoury and aromatic persistence. It is an ideal white wine as an aperitif accompanied by lightly matured cheeses or at the table in combination with seafood cuisine, in particular with first and second courses based on shellfish or molluscs that are not overly flavoursome.