Casa di Malia Casa di Malia means “House of Charm”. Malia in Italian indicates a feeling of great liking for something wonderful and unusual, a psychological state induced by a magical spell. The name of the brand refers to the charming production method of Organic Prosecco DOC and to the magical places where this wine is produced. Imagine to be sitting in the most ancient square of Treviso (in the North-East of Italy), surrounded by the beauty of its art, architecture and markets and feeling as smug as someone who has finally found what they have been looking for: “the real Italy”. But what are the “real Italians” doing in the cafès in the afternoon? Pretty much everyone is sipping Prosecco DOC, no matter their age, lifestyle or occupation. But what does Prosecco DOC really mean Italians? It is an ancient grape and a modern wine, strongly related to the territory and part of its identity. It perfectly represents the Italian lifestyle, characterized by that charm which, at the right moment, can become irresistible no matter where you are. As far as concern the label we took inspiration from an old fairy tale book cover: the illustration was full of fascinating mistery, intrigue and surprise… as Italy is.
Prosecco DOC Frizzante Organic Wine
  • GRAPES: Glera
  • CLIMATE: Temperate climate, mitigated by the Adriatic Sea; the Alps mountain range protects it from the northern winds. Winters are cold and wet, summers hot and muggy with average temperature variations.
  • HARVEST: Second half of September
  • STORAGE TIME: 2 years
  • BOTTLE SIZE: 750 ml
  • SERVING. TEMP.: 8/10 °C
  • Pale light yellow colour
  • Delicately fruity, slightly aromatic bouquet
  • With hints of flowers among which honey and wild apple scents can be perceived , well balanced and light body
  • Excellent as an aperitif, it is a perfect accompaniment to hors-d’oeuvres and delicate first courses. Also wonderful with fish and shellfish

The soft pressed juice is stored in stainless steel tanks for static cold decanting. Once the clean juice is racked and inoculated with selected yeasts, it will go through fermentation at a controlled constant temperature of 18°C within 8/10 days. The team of oenologists, then, achieves the base cuvée for the sparkling process.
Subsequently the base wine is filtered and additioned of selected yeasts to undergo second fermentation at a controlled temperature of 14-15°C in a pressure tank. Once required pressure, alcohol and sugar level are reached the wine is refrigerated, cold stabilized (-2/-3°C), filtered and controlled before bottling.