What Is Malvasia?
Malvasia is not a single grape but a large family of white and red varieties grown all over Italy, from the Friulian coast to Tuscany, Lazio, Puglia and the Aeolian Islands. Many are aromatic, and they make everything from dry whites to some of Italy's most famous sweet wines, including Malvasia delle Lipari and Tuscan Vin Santo.
The name comes from Monemvasia, a fortified port in southern Greece from which the Venetians shipped sweet wines across the Mediterranean in the Middle Ages. Over time, "Malvasia" became a name for many different grapes, often unrelated, that were associated with that trade or with aromatic wines.
The Main Malvasia Varieties in Italy
- Malvasia Istriana: an aromatic white of Friuli and the Istrian coast, making saline, fragrant dry whites. See Malvasia Istriana.
- Malvasia di Candia Aromatica: an intensely aromatic white of Emilia, especially the hills around Piacenza and Parma, made dry, sparkling or sweet. See Malvasia di Candia.
- Malvasia Bianca Lunga and Malvasia Bianca di Candia: less aromatic whites of Tuscany and Lazio, used in white blends such as Frascati and, dried, in Vin Santo.
- Malvasia del Lazio (Puntinata): a quality white of the hills near Rome, used in Frascati.
- Malvasia delle Lipari: the grape of the famous sweet wine of the Aeolian Islands off Sicily.
- Malvasia Nera: red Malvasias of Puglia, where they are blended with Negroamaro in the Salento, and of Tuscany. See Malvasia Nera.
- Malvasia di Casorzo and Malvasia di Castelnuovo Don Bosco: aromatic red grapes of Piedmont, made into sweet, sparkling reds.
Malvasia and Italian Denominations
- Collio DOC and Venezia Giulia IGT: dry whites from Malvasia Istriana.
- Emilia IGT: Malvasia di Candia from Emilia.
- Lazio IGT and Frascati Superiore DOCG: Malvasia-based whites from the hills near Rome.
- Toscana IGT and Chianti Classico DOCG: in Tuscany, white Malvasia goes into Vin Santo; it was also once part of the traditional Chianti blend.
- Salento IGT: Malvasia Nera blended with Negroamaro in Puglia.
- Malvasia delle Lipari DOC: the sweet wine of the Aeolian Islands.
Flavor Profile and Tasting Notes
Because the family is so varied, there is no single Malvasia taste, but many share:
- Aromatic whites: apricot, peach, orange blossom, sage and a slightly bitter or salty finish.
- Sweet wines: honey, dried apricot, candied orange peel and almond.
- Reds (Malvasia Nera): soft, fragrant wines with plum, cherry and violets.
Food Pairing
- Dry aromatic Malvasia: seafood, prosciutto, vegetable dishes and Asian food.
- Sparkling Emilian Malvasia: salumi, fried gnocco and tortelli.
- Malvasia delle Lipari and Vin Santo: almond biscuits, pastries and blue cheese.
- Malvasia Nera blends: pasta with tomato sauce and grilled meats.
How to Choose and Where to Start
Read the label carefully: the word after "Malvasia" tells you which grape it is. For a dry white, try a Malvasia Istriana from the Collio or Carso, or a dry Malvasia di Candia from Emilia. For a sweet wine, a Malvasia delle Lipari or a Tuscan Vin Santo are classics.
The Malvasia family often grows alongside Trebbiano, with which it is blended in central Italy. Browse more in the grape varieties index, the Italian white wine guide and the Italian dessert wines guide.