When the Harvest Allows It
The secret behind these wines lies in special conditions of flavor, texture, and skin. When these conditions are met, a magical, enveloping experience awaits the palate.
A smooth and inviting Pinot Grigio Ram (“copper” in Friulian), and a rich and vanilla-infused Chardonnay Aur (“gold” in Friulian). These wines, also known as orange wines due to their typical amber reflections, are white wines that undergo maceration on the skins, a technique usually reserved for red wines.
Our Macerated Wines are a true pride of Vigne del Malina. They are made only in years when the grapes have specific characteristics of flavor, texture, and skin. These wines require significant expertise and the perfect alignment of elements, carefully evaluated just before harvest by Omar Pantarotto. He takes a walk through the vineyard, inspecting the clusters, tasting a few grapes—only when he recognizes the right conditions will these grapes become macerated wines.
The winemaking process follows a controlled fermentation and slow aging. The wines are aged for two years in oak barrels, undergo a delicate process of bâttonage, and then continue aging for at least another four years in bottles. The result is a full-bodied, highly structured wine. A white wine that, when paired with roast rabbit or stewed pheasant, holds its own against a red wine in terms of richness.
