Istria and Primorje, Croatia
Malvasia is obtained by vinification on yeasts until spring and is then bottled. A small amount of malvasia is vinified in barrique barrels, which produces very interesting results. Careful processing of must using cold maceration gives this wine an irreplaceable fullness of taste. Its aroma of flowers and resin, and a bouquet of the Mediterranean atmosphere make this wine an ideal pairing for fish and seafood. If served at a slightly higher temperature, it goes well with white meat and white truffle dishes.