Winery FakinLa Prima Malvazija Istarska
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the La Prima Malvazija Istarska of Winery Fakin in the region of Istra often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, tree fruit or citrus fruit.
Details and technical informations about Winery Fakin's La Prima Malvazija Istarska.
Discover the grape variety: Glera
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Last vintages of this wine
The best vintages of La Prima Malvazija Istarska from Winery Fakin are 2015, 2017, 2016, 2013 and 0.
Informations about the Winery Fakin
The Winery Fakin is one of of the world's greatest estates. It offers 10 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
