Camillo Donati ‘Malvasia Rosa’ Rosato dell’Emilia Frizzante 2023
Location: Italy, Emilia-Romagna
Winemaker: Camillo Donati
Grapes: 95% Malvasia di Candia, 5% red grapes
Soil: Clay
Winemaking: Certified biodynamic. The grapes are direct pressed then left to ferment spontaneously in stainless steel without the skins. 5% of red grapes are added to give the wine its color. Natural refermentationoccurs in bottle.
This wine is made in homage to Camillo's mother Rosa when she passed away in 2006. She was always a lover of Malvasia, so rather than make a rosato from a red grape, 5% of red grapes are added to give the wine its color. The red grapes change each year. The vines are planted on heavy clay.
From the Importer Louis/Dressner: The Donati estate was started in 1930 and now run by its third generation-- Camillo, his wife and their children. They cultivate 11.5 hectares of vines (7.5 of which they own as Tenuta S. Andrea and four which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma in the hillside at an altitude of around 250m with an eastern exposition.
All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, native yeasts, no fining, no acidification or de-acidification, no added sulfur, etc... They make a "Malvasia Dolce" (sweet) from a stopped fermentation by using a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco.
The carbonation of these frizzante wines comes from the traditional method of refermentation in bottle, a method that does not require preservatives and which makes this wine, unlike those produced in charmat method, age better. The wines are not filtered and are topped with a crown cap, a traditional closure for some decades in this region. There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.
These are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particularly well with cold cuts, prosciutto and dry sausages and gnocco – fried squares of dough – that are traditional in Parma.
The Donati’s Trebbiano dell’Emilia is 100% Trebbiano from vines planted between 1999 and 2001 to heavy clay soils. Fermented in stainless steel with natural yeasts and skin contact maceration. No temperature control or enhancers. Fermentation continues in bottle for natural carbonation.
Location: Italy, Emilia-Romagna
Winemaker: Camillo Donati
Grapes: 95% Malvasia di Candia, 5% red grapes
Soil: Clay
Winemaking: Certified biodynamic. The grapes are direct pressed then left to ferment spontaneously in stainless steel without the skins. 5% of red grapes are added to give the wine its color. Natural refermentationoccurs in bottle.
This wine is made in homage to Camillo's mother Rosa when she passed away in 2006. She was always a lover of Malvasia, so rather than make a rosato from a red grape, 5% of red grapes are added to give the wine its color. The red grapes change each year. The vines are planted on heavy clay.
From the Importer Louis/Dressner: The Donati estate was started in 1930 and now run by its third generation-- Camillo, his wife and their children. They cultivate 11.5 hectares of vines (7.5 of which they own as Tenuta S. Andrea and four which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma in the hillside at an altitude of around 250m with an eastern exposition.
All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, native yeasts, no fining, no acidification or de-acidification, no added sulfur, etc... They make a "Malvasia Dolce" (sweet) from a stopped fermentation by using a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco.
The carbonation of these frizzante wines comes from the traditional method of refermentation in bottle, a method that does not require preservatives and which makes this wine, unlike those produced in charmat method, age better. The wines are not filtered and are topped with a crown cap, a traditional closure for some decades in this region. There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.
These are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particularly well with cold cuts, prosciutto and dry sausages and gnocco – fried squares of dough – that are traditional in Parma.
The Donati’s Trebbiano dell’Emilia is 100% Trebbiano from vines planted between 1999 and 2001 to heavy clay soils. Fermented in stainless steel with natural yeasts and skin contact maceration. No temperature control or enhancers. Fermentation continues in bottle for natural carbonation.
Location: Italy, Emilia-Romagna
Winemaker: Camillo Donati
Grapes: 95% Malvasia di Candia, 5% red grapes
Soil: Clay
Winemaking: Certified biodynamic. The grapes are direct pressed then left to ferment spontaneously in stainless steel without the skins. 5% of red grapes are added to give the wine its color. Natural refermentationoccurs in bottle.
This wine is made in homage to Camillo's mother Rosa when she passed away in 2006. She was always a lover of Malvasia, so rather than make a rosato from a red grape, 5% of red grapes are added to give the wine its color. The red grapes change each year. The vines are planted on heavy clay.
From the Importer Louis/Dressner: The Donati estate was started in 1930 and now run by its third generation-- Camillo, his wife and their children. They cultivate 11.5 hectares of vines (7.5 of which they own as Tenuta S. Andrea and four which are leased at Tenuta Bottazza) using organic and biodynamic practices. They are about 20 km away from Parma in the hillside at an altitude of around 250m with an eastern exposition.
All the grapes, including the white, are fermented like red wines (with skin contact), without temperature control, native yeasts, no fining, no acidification or de-acidification, no added sulfur, etc... They make a "Malvasia Dolce" (sweet) from a stopped fermentation by using a sack filter and it remains at about 4-6% alcohol with a bit of natural sweetness balanced by acidity. The other wines are fermented dry, including the Lambrusco.
The carbonation of these frizzante wines comes from the traditional method of refermentation in bottle, a method that does not require preservatives and which makes this wine, unlike those produced in charmat method, age better. The wines are not filtered and are topped with a crown cap, a traditional closure for some decades in this region. There may be resulting sediment and the bottles should be poured somewhat carefully without a lot of intense movement.
These are very delicate and natural wines that have immense glugability and unique character. They are meant to be drunk simply as you would a refreshing beer or cider at cold temperature (even the red) with simple foods. They go particularly well with cold cuts, prosciutto and dry sausages and gnocco – fried squares of dough – that are traditional in Parma.
The Donati’s Trebbiano dell’Emilia is 100% Trebbiano from vines planted between 1999 and 2001 to heavy clay soils. Fermented in stainless steel with natural yeasts and skin contact maceration. No temperature control or enhancers. Fermentation continues in bottle for natural carbonation.