# Baciamano (2020)

- **Producer:** Mossi Aziende Agricole Vitivinicole
- **Colour:** white
- **Type:** still
- **Grapes:** Malvasia di Candia Aromatica
- **Region:** Emilia-Romagna, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–14 °C
- **Aromas & flavours:** stone fruit, blossom, citrus, pastry, biscuit, balsamic, wet stones, orange marmalade

## About this wine

The Baciamano 2020 is a dry, still white wine made from 100% Malvasia di Candia Aromatica grapes from the Colli Piacentini DOC in Emilia-Romagna. Mossi Aziende Agricole Vitivinicole, a producer with a history dating back to 1558, crafts this wine. The 'Baciamano' name, meaning 'kiss my hand,' was introduced in 2019 to highlight the aging potential of Malvasia di Candia Aromatica. The wine's distinctiveness comes from its exclusive aging in Clayver amphorae, which are inert ceramic vessels, and the producer's focus on showcasing the grape's evolving complexity over time. The 2020 vintage received recognition with a Bronze award from the IWSC and 90 points from Luca Maroni.

## Interesting facts

- Baciamano translates to 'kiss my hand' in Italian.
- The wine is aged in 400-liter ceramic amphorae called Clayver.
- The producer maintains a Farmer's Museum on their estate.
- Malvasia di Candia Aromatica is known for its aromatic intensity.

## Food pairing

The wine's full body and good acidity can complement richer seafood dishes, while its aromatic profile can harmonize with herbs and spices. The dry nature of the wine makes it versatile for savory dishes, and its persistence can stand up to flavorful ingredients.

## Wine making process

The Baciamano 2020 is produced from hand-harvested Malvasia di Candia Aromatica grapes grown on vineyards approximately 30 years old. The vinification process involves pressing the grapes, yielding 65% juice. Fermentation and subsequent aging occur exclusively in 400-liter Clayver ceramic amphorae. These amphorae are selected for their inert, impermeable, and thermally insulating properties, with slight porosity for controlled exchange. The wine matures on its noble lees within these amphorae, a technique aimed at developing complexity and preserving freshness.