Malvasia 'Buscaia' Collecapretta 2024
ArtisanalThe Malvasia 'Buscaia' from Collecapretta is a very delicate white wine made from Malvasia Bianca Lunga and Malvasia di Candia. The mineral-rich soil gives the wine slight briny nuances both on the nose and palate, where the fresh and smooth sip is supported by a pleasant saltiness. The predominant aromas are lavender and hawthorn, which, accompanied by pleasant citrus notes, outline a fine and very fragrant aromatic profile.
The wine reality of Collecapretta introduces the Malvasia ‘Buscaia’, a white wine with a seductive aromatic tone made through a blend of Malvasia Bianca Lunga and Malvasia Bianca di Candia. The first grape variety, also known as Malvasia del Chianti in Tuscany, is characterized by its light aromaticity, tight clusters, and thick skin, while the cluster of Malvasia Bianca di Candia is loose, with large and delicate berries.
The Malvasia ‘Buscaia’ from the Collecapretta winery consists of a blend of Malvasia Toscana and Malvasia Bianca di Candia, varieties cultivated without the use of herbicides, pesticides, and other synthetic chemical products. The plants are located at an altitude between 500 and 600 meters above sea level and rest on soils that are predominantly clayey. The grapes from both varieties are harvested in early October and then transferred to the winery for white winemaking in a steel tank with about 10 days of spontaneous alcoholic fermentation, without temperature control. The wine always matures in steel and is racked for the first time in February and a second time in March, to then be bottled in April without any addition of sulfur dioxide.
In visual examination, the Malvasia ‘Buscaia’ of Collecapretta expresses a light straw-yellow color. The aromatic spectrum opens up to fruity and floral scents of peach, cedar, lavender, and hawthorn, enriched by briny suggestions due to the pronounced minerality of the soil. Fresh, delicate, and savory is the tasting, characterized by pleasant vegetal sensations. The producer's advice is to pair the ‘Buscaia’ with delicately flavored dishes based on eggs, white meats, or fish.