Boccadirosa

It was the merchants of the Republic of Venice who brought Malvasia Aromatica di Candia to Italy from Greece. Among these the most famous is probably Pietro Querini, senator of the Republic, who on April 25, 1431, sailed from Candia to reach Flanders with a cargo of spices, fabrics, and 800 barrels of Malvasia Aromatica. Following repeated storms, Querini lost control of his boat and was carried by the current for weeks. The crew touched down nine months later when they arrived in the Lofoten archipelago in Norway.

Despite the misadventures of traders, Malvasia succeeded in settling in what is now northern Italy, becoming one of the most renowned wines of the area thanks to its powerful and inimitable aroma. In 2000 there were 30,000 hectares of Malvasia in Italy, but 15 years later the extension had been reduced to only 9,000 hectares. It is a niche grape variety, cultivated by few specialized wineries. Malvasia is often produced in sweet or sparkling versions. But according to Luretta, this traditional method could not exalt all the potentialities of such a rich and intense grape. For this reason, since 1992, we have been producing Boccadirosa, a unique still white wine, which has not been modified for thirty years. Why? No need for change.