Malvasia

The name Malvasia indicates many different white and black grape varieties, therefore it would be more appropriate to speak of Malvasie in the plural. In fact, these varieties not only have a different conformation of the plant but also have a different color, flavor, behavior in the ripening phase and predisposition to vinification.

They are varieties that are widespread throughout Italy but the most present and best known are undoubtedly that of Candia Aromatica, used for the production of wines with controlled denomination of origin Malvasia dei Colli Piacentini, Malvasia Bianca di Candia and Puntinata present above all in Lazio, the Istriana of Friuli Venezia Giulia and that of the Lipari from which the homonymous DOC produced in the Aeolian islands is obtained.

The varieties of black berried Malvasia are widespread in the Salento peninsula, among which we find the Malvasia Nera of Brindisi and Lecce, and in Piedmont, where the protagonists are the Astigiana Malvasia di Casorzo and that of Schierano which together with Freisa composes the blend of Malvasia di Castelnuovo Don Bosco DOC.

It owes its name to the port of the Peloponnese Monemvasia (literally, "port with only one access"), a town founded in 588 from which the diffusion of the grape originated, which was annexed in 1419 by the Republic of Venice. It was this great Italian commercial city that favored its spread until it became, in the seventeenth century, the most famous grape in Europe. In Venice it was so popular that even bars, taverns and shops were called "malvasie".

It is generally counted among the aromatic grapes and is normally characterized by a very pleasant sweet and intense flavor.