Malvasia Vigna della Permuta DOC RONCO DEL GELSO
| Points sommelier | 90/100 | 2026 |
| Cave | RONCO DEL GELSO |
| Dénomination | Friuli Isonzo Doc |
| Millesime | 2024 |
| Cépages | 100% Malvasia |
| Degré alcoolique | 13,00% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | 80/2090 |
| Siège de la Cave | RONCO DEL GELSO - Cormons (GO) - Via Isonzo, 117 |
| Bottle size | Standard bottle |
| Combination | Fresh cheese, Orecchiette with turnip tops, Pasta with seafood, Mussels, White Meat, Pasta with tuna, Fish stew |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Light and fresh |
| Wine list | Malvasia |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
This Malvasia wine from Friuli-Venezia Giulia is made from Malvasia Istriana grapes grown in vineyards located in the Cormons area, on gravelly, well-drained soils typical of the upper Isonzo plain. The harvest takes place at full ripeness and the grapes are subjected to a short cold maceration in a press of approximately 12–18 hours, followed by soft pressing and fermentation at a controlled temperature around 19 °C with selected yeasts. The aging takes place exclusively in steel on the fine lees to preserve the varietal and aromatic profile, keeping the wine fresh, immediate and territorial.
Characteristics of this Friulian wine
It has a straw yellow colour tending towards golden. On the nose it expresses an intense and recognizable aromatic profile, with notes of ripe fruit, linden flowers, aromatic herbs and spicy and mineral nuances, sometimes accompanied by a slight brackish sensation typical of the Isonzo area. On the palate it is fresh, savoury and of good structure, with a balanced gustatory progression and a persistence that recalls the fruity and spicy notes perceived by the smell.
Recommended pairings with this white wine from Ronco del Gelso
It pairs naturally with fish dishes, both grilled and baked, shellfish and seafood, but also with light preparations of Mediterranean cuisine. It is also suitable as an aperitif thanks to its freshness and its savory component that makes it versatile and immediate at the table. Serve at a temperature of 10-12°C.