ABOUT
The Winefarm
History
The Malvicini family has been growing grapes for generations in Ziano Piacentino, an important wine-growing center in Val Tidone. The first news of vine processing dates back to the mid-nineteenth century with the grandfather Aurelio. One of the sons of Aurelio, Vincenzo, in the first post-war period, began, according to the local tradition, to market table grapes and wine, with the nearby city of Milan.
In the following years, it developed a small winery business, expanding its clientele also in the Milan hinterland.
Only in 1970 the sons of Vincenzo, Aurelio and Piero definitively opened their cellar under the name of Azienda Malvicini Vincenzo & Figli.
Over forty years have passed and today the company, after Piero's untimely death, continues its activity with his son Claudio to continue with future generations, passing on knowledge and traditions.
Today the Malvicini Claudio Company is composed of the winery and the business center, also in the village of Ziano, where it was originally born, with 14 hectares of vineyards, conducted in organic farming, without the use of fertilizers and synthetic chemical substances.
Most field operations, vineyard pruning, foliage management and harvesting are conducted manually. The company makes use of experience and technique, to break down the environmental impact in addition to chemicals.
Vines
The cultivated grapes of the Malvicini Farm are Ortrugo, Malvasia, Chardonnay,
for the qualities of white grapes, Barbera, Bonarda and Pinot Nero for those with red berries.
These are the vines that historically represented the ampelography of the Piacenza area. Malvasia, one of the most widespread vine varieties nationwide, is grown in the area in the Malvasia di Candia Aromatica variety, typical of the Piacenza hills and unique features such as scent and flavor, first of the grapes and then also of the wine.
The Ortrugo is an absolutely autochthonous vine, therefore present only in the area of ​​Piacenza, whose name derives from a local dialectal expression, "l'altruga", which means "other grape", as it was initially known but not vinified .
Chardonnay is an international variety that is very common in the world. In the farm are grown two varieties of black grapes, Bonarda and Barbera, which are the basis of Gutturnio, the main wine from Piacenza.
The range of products is always evolving for excellent wines that express modernity, without forgetting tradition and our history.
Vineyards
The vineyards that make up the Azienda Agricola Malvicini are:
the Cascina Nuova, a vineyard composed of Barbera, Malvasia, Chardonnay and Muller Thurgau, a total of 3.00 hectares with a South-East orientation of excellent exposure and a vineyard age of between 10 and 15 years; the Old Farm, 2.5 hectares consisting of one part with Malvasia, Barbera and Bonarda (the latter a vineyard of over forty years) and a part, always Malvasia, Barbera and Bonarda of about twenty years, both with South-West exposure; the Ferrano, mainly composed of Barbera and Bonarda, enjoys an excellent southern exposure and the vineyards are about thirty years old, this on a surface of 2 hectares;
Rivone, a vineyard composed of Chardonnay, Barbera, Bonarda and Malvasia, in a cool area in the valley bottom, is next to the Torrente
Lora, which allows the Chardonnay and Malvasia to ripen well and covers an area of about 2 hectares;
the Costa presents a renewed part of about 3 hectares of Barbera and Bonarda and one of about 1.5 hectares of over fifty years.
Soon the latter will be renewed. Also this farm historically belongs to the Malvicini family and enjoys excellent pedoclimatic and exposure characteristics.
La Cantina
The Azienda Agricola Malvicini produces DOC wines from the Piacenza hills, with grapes grown and processed directly in the farm such as Gutturnio, Bonarda, Malvasia, Barbera, Ortrugo and Chardonnay. In production also two sparkling wines, one Rosé and one Brut.
The winery has always remained in Ziano Piacentino in Vialedei Mille 37, but over the years, from 1970 to today, it has profoundly changed. The first concrete tanks left room for steel and the cellar, as it was born, was renovated in 1999, enlarged in its spaces with a wooden-roofed building and also expanded in its capacity.
Modern technologies, always linked to traditional wine processing, have been introduced to increase the quality level of wine.
In 1997 the company has equipped itself with a bottling chain, which allows producing up to 40 thousand bottles a year, which still uses today.