More than a wine or a specific grape variety, with the term Malvasia it is usual to indicate in the oenological field a family of grape varieties widespread above all in the Mediterranean. The name Malvasia derives from Monemvasia, the name of the Greek port of the Peloponnese from which, in particular during the Venetian domination of the 11th century, ships loaded with wine left for the main ports of the Mediterranean. It seems, however, that the grape originated in Crete or in any case in the Aegean area and that it subsequently spread with the first Greek colonization. Although the white grape variety of Malvasia is widely used, there are black and pink Malvasia grapes. In Italy alone there are 18 varieties of Malvasia including Malvasia di Candia and Malvasia Laziale or Puntinata, the latter widespread in Lazio. Precisely in Lazio it is often vinified in blends with other local varieties to obtain fresh wines, not very suitable for aging and capable of supporting fatty dishes of traditional cuisine, largely revealing the characteristics of the volcanic soils of origin. Another relevant example is the Malvasia di Candia Aromatica grown in the provinces of Piacenza, Parma and Reggio Emilia, places where Malvasia lends itself to the creation of a series of still and sparkling wines. It is not easy to establish exactly the degree of aromaticity of Malvasia, but in general it can be indicated as moderately aromatic. This means that the vinification procedures in steel carried out at low temperatures are often designed to fully preserve the aromatic range and avoid forms of oxidation that could compromise the fragrance of the primary aromas. Malvasia gives life to floral and fruity wines in which white and yellow pulp fruits such as peach, apricot and white melon dominate. Very delicate herbaceous notes ranging from musk, thyme, sage can intervene on the base and expand the bouquet by balancing the fruity texture. Both in the still and sparkling version, Malvasia is ideal to accompany aperitifs based on semi-aged cheeses and cold cuts, but it is also excellent for white meats and fish-based first courses.

Why buy Malvasia

Given the versatility of the grape, buying Malvasia can be an exciting experience for those who do not like overly aromatic wines and are looking for a balanced combination of floral and fruity fragrances. To buy the Malvasia you are looking for, you can find a wide selection on our site and, thanks to the help of detailed information sheets, start learning about the varieties that best suit your tastes.

Is Malvasia a fortified wine?

Malvasia grapes can be vinified in the dry, sparkling, passita or liqueur versions depending on the production choices. In the case of Malvasia delle Lipari we speak of a fortified wine because it is obtained by fortification thanks to the addition of alcohol to a base wine with an alcohol content of around 12% and containing at least 95% of Malvasia.

Can a sweet red wine be obtained from Malvasia?

From Malvasia Nera, widespread in Trentino, Tuscany, Apulia and Piedmont, a sweet red wine can be obtained by interrupting fermentation by lowering temperatures or adding sulphites.

What is the origin of Malvasia wine?

It seems that Malvasia originated in a Greek city in the Peloponnese called Monenbasia, Monemvasia or Monovasia which means 'one-way port'. Its diffusion in the Italian peninsula will then be ensured by the importation of cuttings from the port of Venice during the long medieval period, thanks to commercial traffic with the East.