Producer name: MARRAMIERO
Appellation of Origin: DOC TREBBIANO D'ABRUZZO
Grape variety: 100% Trebbiano
Brewing: Temperature is controlled at 10℃ for 24 hours, then cold soaked and fermented in barriques with the grape clusters.
Part of the wine is fermented in stainless steel tanks. After blending, it is aged in barriques for 18 months and bottled for 12 months.
JAN code: 4582565763973
Reference evaluation
Selection Mondial des Vins 2013…Gold Award (2010)
Decanter World Wine Awards 2013… Gold Award (2010)
Only carefully selected Trebbiano grapes are used, and the wine is fermented and aged in new barriques to create a full-bodied, rich wine. This masterpiece of Trebbiano has aromas of honey toast, orange, and spices, and is highly concentrated in fruit. The creamy, full-bodied fruitiness is well-balanced with smooth acidity. Malamiero is based in Pescara, Abruzzo, and is one of the leading wineries in Abruzzo. The winemaker is Romeo Talavorelli, who knows Abruzzo inside and out, and the winery is known for producing high-quality wines. The winery also offers a lineup of products in a wide range of price ranges to meet various needs. Antonio Cavalori, CEO of Malamiero, talks about the history of Malamiero. "More than 20 years ago, Malamiero only produced wine for its own consumption. However, when the previous owner, Dante Marramiero, wanted to sell high-quality wines to the market, he met me, who loved wine, and together we studied various aspects of winemaking and began to improve the quality. I was young at the time and came up with various ideas. One of them was a wine name that did not put the DOC name in the foreground. In Italy, it is often said that "Abruzzo people are stubborn." There is even a metaphor for stubborn people, "Are you Abruzzo?" Because of this, at first, everyone around us resisted us. But the market gave us results. We have worked hard for a long time and have achieved very good results. However, I don't think we have reached the top yet. Thanks to our customers' constant interest in our wines, we can reaffirm that the wines of our region are excellent, and we are highly motivated. ``We make wine with gratitude for Abruzzo and with gratitude to our customers all over the world.'' Their winemaking approach has been highly praised from all quarters, earning them great acclaim from everything from wine magazines to international competitions, and Antonio's comments suggest that they can expect even greater leaps in the future.
Cultivation and brewing notes
Malamiero owns approximately 100 hectares of vineyards near Pescara. The soil is mainly tuff and clay, and is rich in minerals. Despite owning a vast vineyard of nearly 100 hectares and producing a huge amount of wine, Malamiero continues to produce wines of consistent quality every year, earning high praise. A distinctive feature of Malamiero's winemaking is the combination of traditional brewing methods and modern technology, and their efforts to further improve the quality of the grapes and wine produced in Abruzzo. Here are some of their secrets...
1. Ganymede stainless steel tank
Malamiero uses stainless steel tanks made by Ganymede. These are revolutionary stainless steel tanks that circulate the carbon dioxide gas released when the juice ferments, breaking up the upper bunches of grapes and achieving the same effect as pigeage in a sealed container. The advantages are that all processes are carried out in a sealed space, making it more hygienic than conventional tanks and minimizing the use of SO2 during brewing; the mixture is stirred more evenly than in normal pigeage, so the extraction efficiency is 30% higher than usual; it uses only naturally occurring carbon dioxide, so no electricity is used and production costs are reduced; and the simple structure means that one person can manage multiple tanks, reducing labor costs.
In addition, Oxoline racks are used for white wines that are fermented and aged in barrels, such as Altare and Punta di Colle, and for red wines that are aged in barrels, such as Inferi.
②Oxoline rack
By setting up barrels with rollers and rotating them periodically, batonnage can be done hygienically and efficiently without the use of tools. By using such state-of-the-art equipment and working efficiently, it is possible to continue producing wine of consistent quality while reducing labor and other costs.