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Paterna "Il Terraio" 2019

Floral nose, silky fluidity that fills the mouth and follows with a hit of refreshing acidity and a body that has notes of almonds, toasted and baked flavours.

Origin: Arezzo, Tuscany

Grapes: 95% Malvasia and Trebbiano, 5% Orpicchio

ABV: 12%

Producer Profile

Paterna is a small farm founded in 1978, which employs 5-6 people for seasonal works,
agritourism, social farming and projects to preserve biodiversity (with local associations, the University and Public
agencies). The farm is situated on the hills between Arezzo, Siena and Florence. The farm has 8 ha of vineyards,
1000 olive trees and 0.5 ha of vegetable garden. The farm has been organic since 1985.

Grape Profile

Malvasia is a group of wine grape varieties grown historically in the Mediterranean region, Balearic Islands, Canary Islands and the island of Madeira, but now grown in many of the winemaking regions of the world. In the past, the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern oenology, "Malmsey" is now used almost exclusively for a sweet variety of Madeira wine made from the Malvasia grape. Grape varieties in this family include Malvasia bianca, Malvasia di Schierano, Malvasia negra, Malvasia nera, Malvasia nera di Brindisi, Malvasia di Candia aromatica,Malvasia odorosissima,and a number of other varieties. Malvasia wines are produced in Italy (including Friuli-Venezia Giulia, Lombardia, Apulia, Sicily, Lipari, Emilia-Romagna, and Sardinia), Slovenia, Croatia (including Istria), Corsica, the Iberian Peninsula, the Canary Islands, the island of Madeira, California, Arizona, New Mexico, Australia and Brazil. These grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in Vin Santo.

Region Profile

Arezzo, divided into four diverse valleys in the southeast corner of Tuscany, has (historically speaking) provided some of the first internationally recognized wines of the area - though, at that time there were not known as Chianti. Well known before the 1500’s throughout Europe for the Trebbiano grape and abundant production, the Colli Aretini, and their fertile soil have provided even the Grand Duke of Tuscany with some of his finest wines. Strada del Vino Terre di Arezzo was established in 2001 and recognized by a Regional Law with the aim of promoting the territory through its fine wines and excellent food. In a land rich in art and history, dear to the Etruscan and Roman fathers, punctuated by medieval churches and castles, portrayed by Piero della Francesca, Signorelli, Masaccio, traveled by Dante and Petrarca and present in the charm of Guido Monaco's notes, Strada del Vino Terre di Arezzo Wine leads the wine tourist in the heart of Tuscany to discover excellent wines, traditional crafts and quality gastronomic proposals. The route, which winds for about 200 km, crosses the whole wine territory of Arezzo’s area and represents the Chianti DOCG and Chianti Colli Aretini DOCG, Cortona DOC, Valdichiana Toscana DOC, Val D’Arno di Sopra DOC and the numerous IGTs.


Cold winters, frequent rainfall in the spring. Cool temperature during germination and hot
temperatures during the period of veraison. Large differences in temperature between day and night.
The vineyards are on the hills (300 meters) with the mountain behind them. The exposition is south south/east. The soil is loose, deep and sandy with good structure of stones (sandstone). For 25 years, part of the vineyards has seen permanent grassing introduced; in another part, annual green manure (mixed: legumes, cereals, crucifers). Guyot or cordon spur pruning. Defense: copper, sulfur, resistance inducers and herbal preparations.


• Manual harvested
• Destemmed
• 80% no skin fermentation in stainless vat for 20-25 days
• 20% skin maceration with no temperature control
• Indigenous yeast
• Ambient and controlled ferment
• Both parts blended and matured in stainless steel tank
• Malolactic fermentation for the 20% that has skin maceration

Suggested Food:

Cheese, pasta with vegetables or vegetable omelettes

Try it with:

Crab cakes with dill mayonaise

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