A Malvasia made with time and purpose

VEJ is a profound orange wine from organically grown Malvasia di Candia Aromatica, made by Alberto Carretti and Claudia Iannelli at Podere Pradarolo in the hills west of Parma.

The name VEJ comes from an ancient medieval name for Serravalle, the place where the estate stands. It suits a wine shaped by old methods, native grapes and an unusually patient approach to maceration.

This is not a conventional white wine. It is deep amber and naturally cloudy, completely dry and firmly structured, with the perfume of Malvasia and the tactile grip of a serious red.

Preserved peach and apricot meet citrus peel, dried white flowers, antique rose, sage and black tea. The palate is broad and energetic, with fresh acidity, pronounced yet fine tannins and a long savoury finish.

What is orange wine?

Orange wine is made from white grapes that ferment in contact with their skins. This is the same basic idea used to give red wine its colour and tannin.

The skins contribute colour, aroma, texture and structure. A short maceration can create a lightly golden wine, while a long maceration produces the deeper amber colour and more noticeable tannins found in VEJ.

Orange refers to the style and colour of the wine, not to orange fruit or added flavouring. VEJ is made entirely from Malvasia di Candia Aromatica grapes.

What does 180 mean?

The 2023 release carries 180 because the Malvasia remains in contact with its skins for 180 days, or approximately six months.

This very long maceration slowly extracts colour, perfume, flavour and fine tannin from the grapes. It gives VEJ its deep amber appearance, aromatic complexity and deliberate grip.

The result feels closer to a structured red wine at the table than to a light conventional white. It is a wine to sip slowly, follow as it opens and enjoy with food.

The vineyard

Podere Pradarolo sits at Serravalle in the lower Ceno Valley, near Varano de’ Melegari in the province of Parma.

The vineyards, cellar and historic villa occupy the left bank of the Ceno stream, where the land forms a natural amphitheatre with a southern exposure.

Cool temperatures, a marked difference between day and night and constant ventilation of marine origin create favourable conditions for healthy grapes and help the wines retain freshness.

The estate covers approximately sixty hectares, with around nine hectares planted to vines. The vineyards include plantings from 1990, 2005 and 2016.

The Podere Pradarolo story

The Carretti family purchased the property in 1972. From 1989 it was progressively returned to wine production, recovering a vocation that had been documented in the area in earlier times.

Alberto Carretti brought experience with fermentation from his earlier work as a dairy technologist and producer of culatello. His fascination with traditional methods led him towards native grapes, long macerations and wines made without artificial preservatives.

Claudia Iannelli joined Alberto with a shared commitment to the land, local culture and the patient rhythms of farming. Together they have built Podere Pradarolo around native varieties and wines that express their place without polishing away their character.

A thoughtful organic approach

The estate focuses on the local varieties Malvasia, Barbera and Termarina. Experimental international varieties were grafted over so the vineyards could better reflect the identity of the Ceno Valley.

The grapes are grown organically. Vineyard work includes natural grass cover, high planting density, manual Guyot pruning and hand harvesting into crates.

This careful work matters because Podere Pradarolo does not rely on additives or heavy correction in the cellar. Healthy, expressive fruit is the foundation of every wine.

How is it made?

The Malvasia is fermented with native yeasts and remains on its skins for 180 days.

No sulphur is added. The wine is not fined or filtered and it receives no other stabilisation. Vinification and ageing take place only in stainless steel and cement.

Podere Pradarolo uses long maceration as part of its natural approach to stability and expression. The extended contact draws colour, aroma, flavour and polyphenols from the fruit while allowing the wine to find its own balance.

Because it is unfiltered and made with minimal intervention, a gentle natural cloudiness or sediment in the bottle and glass is expected. This is part of the wine rather than a fault.

What does it taste like?

The colour is a deep amber with a natural cloudy glow.

The nose opens with preserved peach, apricot and citrus peel, followed by dried white flowers, antique rose, sage and black tea.

The palate is completely dry, broad and fresh. Fine but pronounced tannins create a tea like grip, while the acidity keeps the wine energetic and balanced.

The finish is long and savoury, with lingering citrus peel, dried herbs, spice and a gentle mineral quality.

Is it sweet?

No. VEJ is a completely dry orange wine.

Malvasia di Candia Aromatica gives generous floral and stone fruit aromas, which can suggest richness, but the palate is dry and structured rather than sweet.

Its fruit is balanced by fresh acidity, savoury herbs and firm tannins from the extended skin contact.

Should I decant it?

Decanting is optional, but air helps VEJ become more expressive.

Open the bottle before the meal or pour it into a generous white wine glass and allow it time to unfold. The fruit, flowers, herbs and tannins become more layered as the wine warms slightly.

Serve at 14 to 16°C. Avoid serving it too cold, as very low temperatures can hide its perfume and make the tannins feel firmer.

A small amount of natural sediment may be present. Pour gently if you prefer to leave it in the bottle, or include it if you enjoy the full texture of an unfiltered wine.

What should I drink it with?

VEJ has the structure to handle dishes that would usually call for a light red wine.

It is excellent with sage pasta, herb roasted pork, spiced poultry, roasted pumpkin, aged Parmigiano and blue cheese.

The wine’s dried fruit and floral character suit warm spices, while its tannins and freshness work especially well with rich sauces, roasted flavours and mature cheese.

It is a memorable bottle for a long lunch, a cheese board or anyone curious to discover how complex and food friendly orange wine can be.