Guyot and Cordon. The Dorellino is a wine produced in limited quantities because of the care that the Malvasia grape variety requires to arrive at a correct maturity. The vineyards used for the Dorellino are situated at a height ranging from 90 to 180m above sea level in soils rich in fossil marine sediments with some clay minerality which is passed onto the grapes in flavour. The harvest was carried out in the second half of October involving a manual selection of the best bunches. The time of the Malvasia harvest was chosen because of the relationship between the sugar concentration and the maximum expression of the varietal grapes. The harvested grapes were immediately transferred to the winery, and gunned through the use of dry ice, which lowered the temperature before pressing (this is important to maintain the varietal characteristics). On the day of harvest the grapes are softly pressed and then separated from the skins. The liquid was kept for several hours at a temperature of 10°C to cleanse it in a natural way before fermentation. It was then poured into temperature-controlled stainless steel tanks where the alcoholic fermentation took place. Fermentation is completed after being transferred several times. The wine was then blended with a small amount of wine made from Trebbiano grapes to accentuate the flavour and roundness together with an improvement in the aroma. This was followed by a period of ageing in stainless steel tanks for at least 6 months before bottling for a further 10 months in the cellars.
Altitude: Average hills 90-180m above sea level. Low hill 40-180 meters above sea level
Vineyard Exposure: East - South East
Soil Type: Sediment marine fossils, sandy with a good clay content, good presence of organic matter
Harvest: after mid-October, harvested by hand. 3600 - 4200 plants per hectare.
