Picech. Malvasia Istriana Size:6 bottles these are carried in shallow

these are carried in shallow buckets to the drying room in the attic where they are laid out on wooden slatted crates

the unifying strands are quality and individualism

The grapes are picked by hand and examined on a vibrating sorting table before being crushed and fermented between 25-27˚C in temperature-controlled concrete tanks

fortunately the surviving fruit turned out to be excellent

a system developed when full ripeness was unusual and by drying the grapes Valpolicella morphed into a full

Picech. Malvasia Istriana Size:6 bottles these are carried in shallowCollio DOC Grape: Malvasia Istriana Apricot and torn basil on the nose, dried herb, lime and eucalyptus, mineral with tight candied lemon, intense and precise. 15% Picech producer page There is a hectare and a half of Malvasia Istriana which was planted in 1975 and 2003. The yield is around five tons per hectare, a ton less than the Friulano or Pinot Bianco. The grapes are picked by hand from mid September, de stemmed and macerated for 6 hours before