Malvasia is a historic aromatic grape from Greece, probably from Monemvasia , a port in the Peloponnese, near the island of Crete. It was made known in Italy by the Venetians and the Genoese who at the time had developed a dense commercial network with the Hellenic people.
Origins
In fact, Crete (Candia) was very famous for its withered sweet wines which in the 13th century were also marketed in Europe, where they reached a certain notoriety.
On this occasion, the roots of the same vine began to be exported and the spread was so impressive that today, in Italy alone, the vine is present practically everywhere.
In the 16th century Malvasia was the best known and most popular wine in Europe, especially in the sweet version, with its intense aromas and multiple flavors; musk that is very reminiscent of muscat, white and yellow fruits, such as citrus, oranges, lemons and cedar, in addition to peach and apricot and a floral of acacia and lavender.
On the palate, it is characterized by a high acidity as well as by a strong sapidity.
Production today
Today it is possible to count on about 17 varieties of Malvasia, some with white grapes, others with black grapes and each very different from the others. They have the characteristic of being very flexible and adapting to various territories and climates, from which it is possible to obtain extremely valuable, intense and fragrant wines.
The production is abundant due to the medium-large size of the bunches and differs according to the type of wine to be made: you can have dry, sweet, sparkling, sparkling and even passito wines.
Ready to combine with an interesting multitude of foods ranging in a range available that goes from salty to sweet.
Types and characteristics
The ” white Malvasia di Candia Aromatica “, grown in the Piacentini hills , is certainly the most prestigious in terms of quality, thanks to its thick skin and rich pulp which, like Moscato, gives a considerable sequence of aromas.
This Malvasia has the incredible characteristic of having a sensational aroma , we are talking about wines with excellent acidity and a particular fragrant complexity. Just to name a few: lavender, acacia, freesia, apricot, peach, citrus, lemon, cedar and orange.
This is followed, but only to give a few examples, the Malvasia Lunga or Toscana with its particular neutral flavor, the Malvasia Istriana with the typical herbaceous scents. And again the red-berried Malvasias of Schierano and Casorzo with their aromaticity and simplicity. Malvasia, also red berried, from Lecce and Brindisi for the intensity and complexity of their aromas, Malvasia del Lazio , better known as dotted and many others.
Pairings
Regarding the combination, as well as the serving temperature, everything depends on the production process.
Traditionally, we imagine Malvasia as sweet and therefore accompanied by equally sweet dishes based on creams, jams or even dry biscuits.
If, on the other hand, it should have been vinified dry, due to its characteristic acidity and flavor, it goes well with fairly fatty foods or in any case with a widespread sweet tendency, while foods with similar characteristics are perfect for its intensity and persistence. The Italian antipasto of cold cuts and cheeses, vegetarian foods, white meats or fish and short-aged cheeses are excellent.
See all Malvasia wines .