Candia dei Colli Apuani Doc

Link to product report

The vines on the hilly slopes of Massa and Carrara have very ancient origins. According ot the Bulletin of the Agricultural Committee of 1874, cultivation of vines was one of the most important resources of the land, together with a flourishing cultivation of olives. In this document the first news regarding wine-making and vines used are described, and the Vermentino results as being the most used. The denomination Candia was used for this wine a century ago, connected to a small area on the sloped of Mount Oliviero, anciently known as “free land”. Candia dei Colli Apuani was also much esteemed by Paolo Ferrari, a politician in the Duchy of Modena from which Massa depended, and the poet Giovanni Pascoli, who taught in the local school. This white wine is also produced in the Amabile or Abboccato, Secco and Vin Santo

How it is consumed

The Candia dei Colli Apuani Amabile or Abboccato is served with traditional Tuscan recipes such as mullet in Livorno style. It is served in flared chalices at a temperature of 8-10°C. The Candia dei Colli Apuani Secco is served with panzanella, marzolino, anchovy pies and turnips. It is always served in flared chalices at a temperature of 8-10°C. The Candia dei Colli Apuani Vin Santo is served at the end of meals and served in small chalices at a temperature of 12-14°C with sweets and dry pastry such as Prato biscuits, and other typical cakes of Tuscan tradition.

How it is conserved

The Candia dei Colli Apuani DOC does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves, as wood protects the bottles from vibrations

How it is produced

The productive process of the Candia dei Colli Apuani Amabile or Abboccato is different from the normal fermentation off skins since a determined quantity of sugars must be added. The productive phases are then the same as for the production of white wines (as for the Secco in this Doc) with the separation of the must from the skins and the fermentation of the liquid part. At the end of the drawing of the vat with the decantation to allow the wine to become limpid. After decantation, the product is ready to be bottled. The productive process of the Candia dei Colli Apuani Vin Santo starts with the withering and the pressing of the grapes between the 1st of December of the year of vintage to the 31st March of the successive year. During the same period in which all types of straw wines are produced, it is necessary to pick the grapes from the bunch, since the stalks are dry and therefore can absorb large quantities of alcohol to confer bad tastes. Therefore a soft pressing follows. Fermentation follows which is blocked naturally when a certain alcoholic gradation is reached. The wine obtained is stabilised and refined for three years.

Product report