Welcome to the official website of Malatesta Wines.
Harvesting Only the best grapes are selected and picked manually to give life to the Malatesta’s wine.
Settling Whole grapes are gently put and closed in a stainless steel tank.
Carbonic Maceration An anaerobic environment is created by pumping CO2 into a sealed tank. This gas permeates through the grape skins stimulating an intracellular fermentation. This process is enhanced heating the tank to 30 C°. Every single intact berry follows is own fermentation.
Pressing After 10 days the grapes are removed from the tank and gently pressed.
Fermentation: After pressing, the juice begins a natural fermentation without adding sulphites and selected yeast. This fermentation could last up to 8-10 days and it’s followed by the malolactic fermentation.
Bottling: When the fermentations are completed, the wine is decanted as many times as it needs to become clear and ready for bottling.
THOMAS MALATESTA STORY
Thomas Malatesta was born in Friuli in the northeast of Italy where wine production has always been a distinctive part of the terroir. He felt in love with the wine world very young and decided to study oenology and viticulture at the University of Udine. He worked for many companies in Friuli , where he learned the art of white wine-making. Then he moved to Tuscany.
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