What Is Malvasia Istriana?
Malvasia Istriana is an aromatic white grape of the northern Adriatic, grown in Friuli Venezia Giulia and across the border in Slovenia and the Istrian peninsula of Croatia. It makes fragrant, saline whites with apricot, citrus and herbs, from fresh, crisp wines to rich, skin-contact versions.
Malvasia Istriana belongs to the large Malvasia family, a name linked to the Venetian wine trade with the Greek port of Monemvasia, but it is a distinct variety. It has been grown along the Istrian and Friulian coast for centuries, and in Istria it is the most important white grape.
Where Malvasia Istriana Grows
- Carso: the limestone karst plateau above Trieste, with thin red soils and the strong bora wind, where it makes intense, mineral wines.
- Collio: the hills west of Gorizia on the Slovenian border.
- Friuli Isonzo: the plains along the Isonzo river, giving riper, fuller wines.
- Colli Orientali del Friuli: smaller plantings.
- Istria (Croatia and Slovenia): the grape's largest area, just across the border.
Malvasia Istriana and Italian Denominations
- Carso DOC: Malvasia from the karst near Trieste, alongside Vitovska.
- Collio DOC: varietal Malvasia and white blends.
- Friuli Isonzo DOC and Colli Orientali del Friuli DOC: other Friulian versions.
- Venezia Giulia IGT: widely used, especially for skin-contact Malvasia.
- Delle Venezie IGT and Veneto IGT: occasional uses outside Friuli.
Flavor Profile and Tasting Notes
- Fruit: apricot, peach, pear, citrus and melon.
- Other notes: acacia flowers, sage, Mediterranean herbs, almond and a distinctly saline, sea-breeze finish.
- Structure: medium body, moderate acidity, a soft but savoury texture.
Fresh Malvasia Istriana is fragrant and easy to drink young. Skin-contact versions from the Carso and the Collio, macerated for days or weeks, are amber-coloured, with dried apricot, honey, spice and a light tannic grip, and can age for many years.
Food Pairing
- Adriatic seafood: grilled fish, scampi, mussels and shellfish.
- Raw fish: crudo and seafood carpaccio.
- Prosciutto: San Daniele and Karst ham.
- Asparagus and vegetables: asparagus with eggs, vegetable risotto.
- Skin-contact Malvasia: white meat, mushroom dishes and aged cheeses.
How to Choose and Where to Start
Start with a fresh Malvasia from the Collio or Isonzo, from producers such as Jermann, Muzic or Castelvecchio, to taste the grape's aromatic, saline character. Then try a Carso Malvasia or a skin-contact version from producers such as Zidarich or Damijan Podversic, to see how it changes with maceration.
Malvasia Istriana grows next to Vitovska on the Carso and Friulano and Ribolla Gialla in the Collio. Read our Friuli wine guide, the Italian orange wine guide, the wider Malvasia family, or browse the grape varieties index.