Malvasia is an ancient family of grapes, that range from sweet to dry, red to white, and everything in between. It is perhaps most famously used in the production of fortified wines on the Portugese Island of Madeira, where Malvasia is used to make the richest of all of the styles of Madeira. The name Malvasia has become synonymous with this style, or as it is known in English, Malmsey.
However, there are many examples of Malvasia being produced as a dry, single-varietal wine as well. In the Friuli-Venezia region of Italy it can be blended with Trebbiano, or vinified on its own to produce wines with a soft fruitiness and pronounced floral aromas. It is also grown throughout Spain and used in white blends in regions such as Rioja and Navarra.
Malvasia produces softer, fruitier whites, with aromas of apricot, pears and honeyed nuts. They show a distinct and pronounced floral blossom character on the nose, with a fruit-driven medium-bodied palate and low acidity. Apart from the fortified versions, Malvasia is usually not intended for ageing.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.