Venica
Collio Malvasia Pètris 2024
| Denomination | DOC Collio Goriziano Malvasia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Malvasia bianca |
| Aging | Aged on the lees for 5 months: 60% in large wooden barrels of 20/27 hl and 40% in stainless steel containers. |
- Details: 100% Malvasia Istriana, 2024 harvest, 0.75 l, 13.5% vol
- Origin: Collio DOC, Dolegna del Collio, Friuli-Venezia Giulia
- Aromas: hints of apricot and peach, citrus notes, acacia honey and pronounced minerality
- Vinification: 20 hours maceration, aged for 5 months in wood and steel
- Pairings: serve at 12-14 °C with raw seafood, fried dishes and white meats
Description
What kind of wine it is
Collio Malvasia Petris is an aromatic still white wine produced by Venica, a true expression of Collio. Made from Malvasia Istriana grapes, it displays a straw yellow colour with golden highlights. The bouquet offers aromas of apricot, peach, citrus notes and a honeyed touch of acacia. On the palate, it is harmonious, balancing a soft and creamy texture with lively mineral freshness and a long, savoury persistence. It is ideal paired with raw shellfish, fried fish, white meats and cheeses.
Where it comes from
This wine originates from Dolegna del Collio, in Friuli-Venezia Giulia, a region renowned for its winemaking tradition. The vineyards rest on a particularly rocky soil, a geological feature that inspires the name Petris, derived from the Friulian word for stone. This soil imparts a pronounced and vibrant energy to the sip. Malvasia Istriana has ancient roots in this region, introduced in the thirteenth century by merchants of the Republic of Venice, and found among these stones the perfect environment to develop its aromatic richness.
How it is produced
After destemming, the must undergoes a skin maceration of about twenty hours at low temperatures. To protect the wine from oxygen, special containers are used that recycle the natural carbon dioxide produced during fermentation. This is followed by a prolonged ageing on the lees for five months, divided between large wooden casks and steel tanks. This rigorous management allows the creation of a white wine that perfectly integrates body, elegance and gustatory energy.
History and Curiosities
The roots of Malvasia Istriana in Friuli date back to the 13th century, when the Republic of Venice imported the grape variety from Monemvasia. Founded in 1930, the Venica & Venica winery interprets this centuries-old heritage in the Collio DOC with great care. The name “Petris” refers to the Friulian word for “stones”, a tribute to the rocky subsoil that gives the wine its unmistakable mineral liveliness. Awarded by Vitae AIS and Bibenda, the 2024 vintage expresses the expertise of a company that cultivates 40 hectares of vineyards.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1930
- Oenologist: Gianni Venica, Francesco La Coppola
- Bottles produced: 350.000
- Hectares: 40
| Name | Venica Collio Malvasia Petris 2024 |
|---|---|
| Type | White green still aromatic |
| Denomination | Collio DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Malvasia bianca |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Venica |
| Story | History and Curiosities The roots of Malvasia Istriana in Friuli date back to the 13th century, when the Republic of Venice imported the grape variety from Monemvasia. Founded in 1930, the Venica & Venica winery interprets this centuries-old heritage in the Collio DOC with great care. The name "Petris" refers to the Friulian word for "stones", a tribute to the rocky subsoil that gives the wine its unmistakable mineral liveliness. Awarded by Vitae AIS and Bibenda, the 2024 vintage expresses the expertise of a company that cultivates 40 hectares of vineyards. |
| Origin | Dolegna del Collio, Friuli-Venezia Giulia, Italia |
| Soil composition | Particularly rocky subsoil |
| Harvest | 19 September |
| Fermentation | 5 months |
| Production technique | Maceration on the skins for about 20 hours at 10–12 °C in containers protected from oxygen with recycling of fermentation carbon dioxide; fermentation and ageing on the lees for 5 months (60% in large wooden barrels of 20–27 hl, 40% in steel containers). |
| Wine making | After harvesting, the grapes are macerated for about 20 hours at 10 2 °C in special containers, protected from oxygen with innovative systems by recycling their own fermentation carbon dioxide, in order to reduce the use of antioxidants. Fermentation and ageing on the lees for 5 months: 60% in large wooden barrels of 20/27 hl and 40% in steel containers. |
| Aging | Aged on the lees for 5 months: 60% in large wooden barrels of 20/27 hl and 40% in stainless steel containers. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |