Le Mole
Production area: Montecchio Emilia
Variety: Malvasia of Candia aromatic
Soil: clay, gravel in the presence of 50-60cm
Type of cultivation: guyot
Production technique: fermentationmaceration for 5 days and use a 30% over-ripe grapes.
12 months aging in stainless steel
Color: amber
Perfume: aromatic and complex due to maceration and ripening
Taste: intense and structured
Alcohol content 12,50% vol
Residual sugar: —-