Malvasia is actually a group of similar Mediterranean varieties that finds its origin in Greece, where it produces full bodied, aromatic white wines with notable aromas of white flowers and stone fruit. Historically the grape was mainly grown in Greece, but also further west in the Mediterranean Sea on the Balearic Islands and on the Atlantic islands of Madeira and the Canary Islands.
Today we find Malvasia in many parts of the world but is still at its best around the Mediterranean. We find great plantings throughout Italy and the Languedoc-Roussillon in France. Due to its low acidity and aromatic character, Malvasia lends itself beautifully for the production of VDN (Vin Doux Naturel), like we see in Madeira and with the natural sweet wines coming from the Roussillon. However, the dry version has surprising results as well!
Malvasia grapes can be named different things, sometimes depending on the region it is growing or depending on its colour, like Malvasia Bianca, Malvasia Negra (red variety), Malvasia Istriana, Malvasia Nera di Brindisi or even Malmsey (name used on Madeira). The name Malvasia comes from the Greek city of Monemvasia in Peloponnesos, but the grape itself originated from the island of Crete.
Aromas
Ripe tropical fruit aromas like peach, apricot and cantaloupe, freshness coming from rich orange peel along with perfumed flowers. Very aromatic with a touch of minerals.
Wine Type
Full bodied white.
Colour
Medium to deep golden.
Food match
Due to its low acidity and rich fruity character, it is beautifully matched with spicy dishes and cuisines from India and Asia. Considering its full body, it can also be matched with white meat, mostly poultry or even pork, but also with richer fish dishes like salmon or grilled seabass.
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