Azienda Agricola Malacari

Via Malacari 6 , 60020 Offagna (AN)
Italy

Telephone +39 071 7207606
Fax +39 071 7107605
info@malacari.it

Trade fair hall

  • Hall 16 / A22
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 16): stand A22

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.11  Marche

Our products

Product category: Marche

GRIGIANO - Conero docg riserva

Total surface area 3.70 hectares (9.14 acres)
Grape Variety Undiluted Montepulciano winegrapes
Vineyard Age 40 years
Soil Clayey and sandy silt
Altitude 250 metres above sea level
Vines per hectare 2,200
Wine farming Pruning is done by double cordone speronato (cords and support) with environmentally friendly cultivation; complete cover crop; shoot thinning, bud selection and leaf and lateral shoot removal at the invaiatura - the beginning stage of maturation.
Harvest Grapes are selected by hand and placed carefully in small boxes then brought, within one and a half hours, to the cellar.
Vinification The most suitable grapes are then selected in the cellar on the selection table where after they undergo a soft picking-pressing process before the delestage: 15 days of temperature-controlled skin fermentation in steel vats.
Ageing The ageing is done in 500litre oak barrels, (50% new) for a period ranging from 14 to 20 months.

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Product category: Marche

VILLA MALACARI - Rosso Conero doc

Total surface area 15.30 hectares (37.81 acres)
Grape Variety Undiluted Montepulciano winegrapes
Vineyard age 15 years
Soils Clayey and sandy silt
Altitude 250 metres above sea level
Vines per hectare 4,500
Wine farming Double cordone speronato (cord and support) pruning, cultivation With low environmental impact; complete cover crop; selection of buds, and thinning of leaf and lateral shoots and leaves at the invaiatura - the beginning stage of maturation.
Harvest Grapes are selected by hand and placed carefully in small boxes then brought, within one and a half hours, to the cellar.
Vinification The most suitable grapes are then selected in the cellar on the selection table where after they undergo a soft picking-pressing process before the delestage: 8 days of temperature-controlled skin fermentation in steel vats.
Ageing The ageing is done in oak barrels and casks for a period of 9 to 12 months.

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Product category: Marche

VÍNEA MISTURI - Verdicchio dei Castelli di Jesi doc


Total surface area 1.30 hectare (3.21 acres)
Grape Variety 100% Verdicchio
Vineyard age 12 years
Soils Arenario argilloso
Altitude 450 metri sul livello del mare
Vines per hectare 3,600
Wine farming Potatura a guyot, coltivazione a basso impatto ambientale, pettinatura, selezione delle gemme, sfogliatura e diradamento dei grappoli.
Harvest Selezione delle uve sulla pianta e raccolta fatta a mano.
Vinification Vinificazione in bianco di solo mosto fiore a temperatura controllata.
Ageing Affinamento sulle fecce nobili per lungo periodo.

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About us

Company details


The grapes are first selected in the vineyards at harvest time, then again in the cellar on the selection table, where every single grape is checked one by one. The leaves, the ripe grapes, and all that which could lower the quality of the grapes are removed.

The grapes are plucked from the stems, pressed into must, and then poured into steel vats in a regulated temperature environment.

The must begins to ferment after a few hours. When the yeasts, naturally present in the grape skin, come into contact with the sugars of the grapes and oxygen they naturally begin to multiply and to turn the sugars into alcohol.

The must and the skins get mixed with rimontaggi or delestages (a natural oxygenation technique of the must that is accomplished through pouring the must from one vat to the other) multiple times during the day. At a constant temperature of 25 degrees, the fermentation process is slow: this way the best fragrances and flavours are developed.

The fermentation process with the skins can take eight to 15 days, depending on the vintage. Thereafter the liquid is allowed to rest, thus separating the wine from the so-called marc. The wine is then transferred into other stainless vats to complete the fermentation process.

The wet marc, instead, is pressed by a modern pneumatic press and becomes an excellent product for distillates.

Once the fermentation process has been completed, the wines, in the mild temperature of the cellar, naturally begin the malo-lactic fermentation process. During this process the wine rests in oxygen-free vats at 19 degrees so that the so-called malic acids can convert into lactic acids making the wine more mellow and agreeable.

Once the fermentation processes have finished the wine tends to stabilize. This, along with the cool temperatures of autumn, allows for a natural separation of wine and whatever sediments still present in the wine to settle on the bottom of the vats. Thus follows the sfecciature: that is, the removal of the sediments from the wine.

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