For picky senses only
The most significant typical sort in Istria is the white Istrian Malvasia. For Piquentum, grapes are handpicked and then slowly pressed into a tank without temperature control. Since the winery is converted into concrete water tanks, the constant temperature is 10-11ºC all year long. This is perfect for aging, but also often too cold to get the native fermentation started. Using fans to draw in the warmer outside air to around 14ºC, wines undergo wild fermentation without the use of added yeast, bacteria, enzymes, or any additives. After a long and slow fermentation without stalling fermentation or cold soaks, the wines are bottled and ready to be enjoyed.