Bottle number 601, best before June 2018, from Eataly Florence, drunk 2/20/18.
Light bronze-copper-hued and tons of carbonation creating an off-white head yet showing little/no retention.
Caramel, cereal and white wine but no Brett in the nose. Fresh yeast, some mineral and a touch of light metal on the very end. Rather plain and lightly grape-oriented, though it's obviously well-attenuated. No alcohol or flaw. Quite a bit of ester but it's vague, lightly sharp and doesn't show much interesting character.
Caramel-heavy and very malty in the mouth. Surprisingly low grape character and as from the nose, obviously fully-attenuated and quite faded at this point. Maybe a bit oxidized? Hard to tell because of the heavy caramel/specialty malt character and yet it's also heavily carbonated still, so seems unlikely. But as it wears on, it's just too malty and bready. The carbonation and texture is enjoyable, however. But where is the acidity? Perhaps this grape doesn't impart much acid. I don't know; certainly like no malvasia I've ever had. Did not finish.