Malvasia

Malvasia

Malvasia: Group of mostly unrelated varieties—17 different “Malvasias” on official list, most white, some red (see Malvasia Nera), one pink (see Malvasia Rosa). Primary white varieties:

  • Malvasia Bianca di Candia: Most-planted Malvasia. Light bodied; high in acidity. Aromas & flavors: White flowers, citrus, green or yellow apple, herbs.
  • Malvasia Bianca Lunga: Primary ingredient (with or without Trebbiano Toscano) in vin santo. Low acidity.
  • Malvasia del Lazio: Aka Malvasia Puntinata. Highest-quality Malvasia. Aromas & flavors: Yellow fruit (peach, mango, banana, passionfruit), sage. Best DOP: Frascati DOC/G. Crossing of Zibibbo and Schiava Grossa.
  • Malvasia di Candia Aromatica: High-quality variety, especially for sweet wines. Aromas & flavors: Aromatic; tropical fruit and spice. Best DOPs: Colli Piacentini DOC, Colli di Parma DOC.
  • Malvasia di Lipari: Primarily used for passito wines. Aromas & flavors: Peach, apricot, honey, orange. Best DOP: Malvasia delle Lipari DOC. Genetically same as Greco Bianco (of Calabria).
  • Malvasia Istriana: Often used for “orange wines.” Minerally. Aromas & flavors: Peach, apricot, pear, wisteria, (with age) diesel. Best DOPs: Carso DOC, Collio DOC, Friuli Isonzo DOC.