Sorriso di Cielo Malvasia Colli Piacentini DOC - 2022
"Sorriso di Cielo" comes from Malvasia di Candia Aromatica grapes, a local favorite in Colli Piacentini. Traditionally, Malvasia was used for making light, bubbly wines meant for quick enjoyment. However, in 1991, La Tosa decided to create the first non-sparkling version of this wine. Since then, it has flourished, proving that Malvasia grapes can produce wines with impressive complexity, solid structure, and surprising aging potential.
The winemaking process begins with the harvest in early September, followed by a gentle pressing of whole grapes. The fermentation takes place at a controlled temperature of 14-15°C, and the wine undergoes a maturation period of 5 months on the fine lees, with regular batonages for enhanced complexity and refinement.
"Sorriso di Cielo" comes from Malvasia di Candia Aromatica grapes, a local favorite in Colli Piacentini. Traditionally, Malvasia was used for making light, bubbly wines meant for quick enjoyment. However, in 1991, La Tosa decided to create the first non-sparkling version of this wine. Since then, it has flourished, proving that Malvasia grapes can produce wines with impressive complexity, solid structure, and surprising aging potential.
The winemaking process begins with the harvest in early September, followed by a gentle pressing of whole grapes. The fermentation takes place at a controlled temperature of 14-15°C, and the wine undergoes a maturation period of 5 months on the fine lees, with regular batonages for enhanced complexity and refinement.
"Sorriso di Cielo" comes from Malvasia di Candia Aromatica grapes, a local favorite in Colli Piacentini. Traditionally, Malvasia was used for making light, bubbly wines meant for quick enjoyment. However, in 1991, La Tosa decided to create the first non-sparkling version of this wine. Since then, it has flourished, proving that Malvasia grapes can produce wines with impressive complexity, solid structure, and surprising aging potential.
The winemaking process begins with the harvest in early September, followed by a gentle pressing of whole grapes. The fermentation takes place at a controlled temperature of 14-15°C, and the wine undergoes a maturation period of 5 months on the fine lees, with regular batonages for enhanced complexity and refinement.
