MALIBRÀN

VENETO

One of the last places we expected to find a family of devoted winemakers pushing boundaries and bucking traditions was in Italy’s most commercial wine production zones, that of Prosecco. But here, 3 generations of the Favrel family have done just that. Some of the first to focus on biodynamic farming in the area, one of the few to pride themselves on the classic Col Fondo style, and one of the only to work with the local grapes of Boschera, Incrocio Manzoni, and Raboso. While bottling organically made Prosecco DOCG wines (which are wonderful) Maurizio is pushing his family back towards the old traditions, that of Col Fondo and the study of the indigenous varieties of the area. While his classic DOCG Prosecco is one of the more interesting and balanced we have tasted, it’s hard for us not to be more interested in his Sottoriva pet nat style, or his monovarietal, hard to find Boschera!

15 hectares in total, much of which is planted with Glera within the Conegliano-Valdobbiadene DOCG. Those planted to Glera are spread out over Susegana, Santa Maria di Feletto, and Collalto. The Boschera (or forest grape) is planted higher up towards more densely packed woodsy areas, as are the Raboso and Incrocio Manzoni. The winery itself was once the granary for the village of Sottoriva, but is now a beautiful modern cantina.

Having been in the area for 3 generations, Malibran is lucky to have vineyard sites with well drained, clay, alluvial and gravel soils, as well with wonderful exposure to the sun. Farming biodynamically has also been key to their production, recently receiving a certification for “Biodiversity Friend”, a recognition for the amount of healthy populations of insects and animals living within the vineyards.

Malibràn Gorio

Gorio

Valdobiaddene DOCG

Varietal : Glera 100%

NOTES

Classic notes of pear, green apple, and white flowers. A touch of residual sugar along with a persistent and pleasant bubble (a theme of Maurizio’s wines), this Prosecco is much more refined and balanced than most of its peers.

Malibràn suggest buttery shortbread and tiramisu! I’d agree, but wouldn’t be afraid to open for your weekend aperitivo.

Initial harvest and fermentation, followed by refermentation in tank. Ultimately, a balanced Prosecco with 11-12% alcohol.

Malibran Sottoriva

Sottoriva

Col Fondo per Tradizione

Varietal : Glera 100%

NOTES

A wine produced by Maurizio’s family for over 50 years, the Sottoriva is one of 2 ancestral method styles made here. Their cloudy and unfiltered Glera has the family white flour and apple notes, only a more complex and intense tartness to the fruit, while offering a soft and pleasant mouthfeel.

Local salami (Sopressa), polenta and mushroom, as suggested by Malibràn

Metodo ancestrale, so second fermentation in the bottle with no disgorgement.

Malibran Centogufi

Centogufi

Varietal : Boschera 100%

NOTES

Maurizio is the only winemaker to make a 100% Boschera, as it’s a grape that traditionally is hard to find. If you do find it, it will be way up near the forests (boschi), and traditionally was a percentage of a local dessert wine, or even blened into Prosecco. 1,800 bottles produced of this crisp, high acid, mineral white that is softened by a bit of skin contact.

Sushi, shellfish, white fish would work great!

Maceration on the skins for 5-6 days really help Maurizio achieve a balance that he has been seeking over the past few vintages.

Malibran Brut Rose

Brut Rose

Varietal : Incrocio Manzoni 50%, Raboso 50%

NOTES

We have tried a few local sparkling wines from northern Italy that offer so much promise with an incredibly vibrant and floral nose, but then fall flat on the pallet. When that beautiful aroma first jumped out of the glass, it came as a pleasant surprise to us that the bubble was lush and creamy, and the wine was beautifully balanced! Incrocio Manzoni is being studied locally as their next potential gem, and this wine is a testament to that!

Beef tartare, oysters with mignonette

After harvest from the more particularly heavy limestone soil, grapes undergo initial fermentation, before being blended in tank where secondary fermentation follows.

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