Le Muffe

Technical card

This wine is born as a classic muffato, thanks to the late harvest and the effect of the noble fungus (botrytis cinerea), lately it has also been object of a study of the University of Viterbo given the exceptional characteristics of the vine and the area. All of the grapes come from our vineyards which overlook the lake of Bolsena.

The making of the wine
The grapes effected by the botrytis are picked at the beginning of November, so to give the morning fog opportunity to favor the development of the Botrytis Cinerea or “noble fungus” on the grape bunches. This fungus reduces the amount of water in the grape and gives concentration on the sugars and the aromas, giving Le Muffe a particular and unmistakable taste. The grapes are hand-picked frequently in relation to the effect of the Botrytis Cinerea. After the transportation to the wine cellar, the grape bunches are further selected. It is then followed by a light press after which the must ferments for 18 days at a temperature of about 17°C so to then be left to mature before marketing.

The vineyard
Vine: 50% Chardonnay, 50% Trebbiano
Exposure: East
Altitude: 450 meters above sea level
Year: 1998
Vines per hectare: 4500 on spurred cordon
Yield of quintals of grapes per hectare: 70 quintals/hectare
Period of grape harvest: September
Terrain: Volcanic mixed soil

Technical notes
Aging: None
Alcohol content: 14 %vol.
Total acidity: 6,90 g/l
Volatile acidity: 0,75 g/l
Free sulfur dioxide: 9 mg/l
Sulfur dioxide total: 68 mg/l

Tasting
Color: Bright gold with burnish reflections
Scent: Intense, with notes of saffron, resin and cinnamon
Taste: Sweet, aristocratic, soft, and elegant

Food pairing
It pairs well with strong cheeses, aged or herby. And it goes particularly well with goose liver patè.

Temperature for serving: 12°C