In the flétri variety this becomes a great character wine, taken from the best grape bunches of this particular vine (Pinot Gris), dried in airy environments without too much light. Slow fermentation and then maturation in small wooden casks completes its preparation, which makes it a real gem of Valdaostan oenology.
Cultivation system: low rows with guyot pruning.
DOC Production allowed: 80 quintals of grapes per hectare.
Vinification yield: 70% of the harvest for the base variety, 40% for the raisin wine variety.
Vinification: traditional with grape skins.
Ageing: minimum 12 months for the raisin wine variety, from the December following the grape harvest.
Surface area: surface area registered in the DOC Vineyard Register is 3.10 hectares (2004).
Production: declared for DOC: 66 hectolitres for Malvoisie and Malvoisie Flétri (2003).
Colour: golden yellow with copper reflections, which in the flétri variety takes on amber overtones.
Aroma: delicate, intense, persistent, with notes of fruit which become dried fruit and conserve in the flétri variety.
Taste: dry, pleasant, harmonious, well-balanced, with a good sweet base for the flétri variety.
Alcoholic strength: 11° - 13° and 15°-16° in the flétri variety.
Acidity: minimum 4,5 grammes per litre.
How to serve:
a very adaptable wine for all dishes, from hors d'oeuvres to first courses, and white meat. An excellent after-dinner wine and with sweet biscuits for the flétri variety.
Its ideal serving temperature is between 8°-10° C (14°-15° C for the flétri variety).