Malvasia

Malvasia is a group of wine grape varieties that are chiefly found within the Mediterranean regions, though they are also cultivated in various parts of the world. The Malvasia grape is known for producing wines with diverse taste profiles, from dry to sweet and from still to sparkling. It is prized for its aromatic qualities, often offering pronounced notes of peach, apricot, and ripe tropical fruits.

Its history is ancient, with origins apparently from Greece, where it was reputedly planted near the city of Monemvasia, hence the name Malvasia. It was the Venetians, however, who contributed significantly to its spread during the Middle Ages, as they traded Malvasia wine along their extensive maritime routes across the Mediterranean.

In term of colors, Malvasia grapes range from white to nearly black, where the latter is less common. The most widely planted is the Malvasia Bianca, or the white Malvasia, used predominantly for blending in white wines. Another variant is the Malvasia di Candia, cultivated extensively in Italy and used in the production of aromatic, sweet dessert wines.

In each region where it is grown, the Malvasia grape is treated differently, resulting in a remarkable array of wine styles. For instance, in the Canary Islands, Malvasia is used to create rich, fortified wines. In contrast, in Croatia’s Istria region, it is used to make dry, white wines with a distinct minerality.

Regardless of the variations, Malvasia wines are generally characterised by a high level of alcohol and a medium to full body. They are also known to be fairly acidic, making them a good match with a wide range of food. Owing to their innate sweetness, Malvasia wines also make excellent dessert wines.

Like all good wines, those created from Malvasia grapes require knowledge and patience to appreciate in all their complexity and diversity.

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