# La Prima Malvazija Istarska (2022)

- **Producer:** Fakin Winery
- **Colour:** white
- **Type:** still
- **Grapes:** Malvazija Istarska
- **Region:** Istria, Croatia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, peach, apricot, apple, pear, lemon, butter, cream, toast, vanilla, dried apricot, honey, almond, hazelnut

## About this wine

Fakin Winery, located in the picturesque medieval town of Motovun in Istria, Croatia, is run by the visionary winemaker Marko Fakin. The estate is highly acclaimed for showcasing the true potential of indigenous Istrian varieties, particularly Malvazija Istarska and Teran. La Prima represents the pinnacle of their Malvazija production, sourced from old vines planted on flysch-rich white clay soils. These vineyards benefit from a microclimate characterized by warm days and cool nights, which preserves acidity while allowing optimal phenolic ripeness.

## Interesting facts

- Marko Fakin has won multiple Decanter World Wine Awards, making him one of Croatia's most decorated young winemakers.
- The grapes for La Prima come from old vineyards situated on the steep slopes of Motovun, rich in flysch and white clay.
- Aging in acacia barrels is a traditional Istrian technique that enhances the honeyed and floral notes of Malvazija Istarska.

## Food pairing

La Prima's medium-to-full body, vibrant acidity, and subtle creamy texture from lees aging make it an exceptional partner for rich seafood, poultry, and dishes featuring Istria's famous white truffles. The wine's structure cuts through creamy sauces while its complex aromatics complement earthy and savory flavors.

## Wine making process

La Prima undergoes a meticulous winemaking process designed to highlight complexity and texture. The grapes are hand-harvested from selected old-vine parcels. Following a short cold maceration to extract aromatic precursors, the juice is fermented using selected yeasts. The wine is then aged for approximately 12 months in neutral oak and acacia barrels on its fine lees (sur lie), which imparts a creamy texture and subtle woody complexity without overpowering the grape's natural varietal character.