The Wine: Il Mio Malvasia Pét-Nat 2020
Camillo Donati Il Mio Malvasia Pét-Nat is a skin contact pet nat wine made from 100% Malvasia di Candia Aromatica farmed organically. Fermentation is spontaneous with native yeast, the wine is bottled unfined, unfiltered, with no added sulfites. Il Mio Malvasia Pét-Nat is made with the ancestral method. Very aromatic wine with honey and dried fruit on the nose.
The Producer: Camillo Donati
The Donati estate is a family estate started in 1930 which is now run by the third generation of Donati -- Camillo, his wife and their children. They cultivate 11 ha of vines (7 of which they own as Tenuta S. Andrea and 4 which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma in the hillside at an altitude of around 250 m with an eastern exposition.
The Malvasia Candia is historically from Crete, arriving in this part of Italy many centuries ago, and it is also one of the oldest known grapes. Up until 30-50 years ago, it was only vinified in sweet and demi-sec style, but Donati now makes both a dry and sweet Malvasia. The range of vines at the estate also includes aromatic Sauvignon Blanc, Moscato Giallo, and Barbera. They also have a little of Trebbiano, Pinot Blanc, Merlot, and Cabernet Franc. All the grapes are vinified and bottled separately.
All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, and use no other controls or enhancers at fermentation, no fining, no acidification or de-acidification, no selected yeasts, etc...They make Malvasia Dolce (sweet) from a stopped fermentation by filtration through a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco.
The carbonation of these frizzante wines comes from the traditional method of refermentation in the bottle, a method that does not require preservatives and which makes this wine, unlike those produced in Charmat method, age better. The wines are not filtered and are topped with a crown cap (a traditional closure for some decades in this region). There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.
The Region: Emilia-Romagna
Emilia-Romagna is a region as famous for its wines as it is for its incredibly rich culinary tradition. Who hasn't tried products such as Parmigiano Reggiano DOP, Prosciutto Crudo di Parma DOP, Culatello di Zibello DOP? Who hasn't typical dishes such as Tortellini di Modena, Lasagne alla Bolognese, or Tagliatelle? It is safe to say that Emilia-Romagna set the standards for Italian culinary excellence worldwide.
Emila-Romagna is located in the northern part of Italy and is the only Italian region with traits of coast both to the east and west. Its territory is mostly flat, dominated by Italy's longest river, Po river, and by Italy's largest flatland, called Pianura Padana, the most fertile agricultural region of the peninsula.
Emilia-Romagna borders with Lombardy (north-west), Veneto (north), Marche (south), Tuscany (south-west), and Liguria (west). Bologna is the region's capital and of the Italian cities with the highest quality of life - it is also home of the oldest university in the world, founded in 1088.
In popular culture, Emilia-Romagna found new glory in recent years precisely thanks to its unmatched food culture. "Osteria Francescana", the brainchild of "poet chef" Massimo Bottura, was voted best restaurant in the world for 2016 by the World's 50 Best Restaurants' jury.
Moreover, Aziz Ansari's hit show "Master of None" is set in Modena, where Aziz (Dev) is an apprentice chef at a traditional Tortellini di Modena shop who's on a mission to try and eat each and every local delicacy he comes across.