The Malbo Gentile grape has unknown origins and is particularly common in Emilia-Romagna. It was re-evaluated in more recent times and highlighted as of considerable oenological quality. It is vinified in purity but also in blends with Lambruschi varieties from the region. They produce fine sparkling wine and still wines as well. It is also used for the production of new wines through carbonic maceration.
Its berry is black medium, spherical with black-blue, waxy skin. The cluster is large, elongated pyramid, sparse with one or two wings and the leaf is medium, pentagonal, three-lobed or entire.
The grape Malbo gentile gives an intense ruby red wine, with a pleasant, fruity scent. Its structure allows a certain aging.
The name Malvasia belongs to several grape varieties, mostly white grapes, commonly found all over Italy, it is a family of grapes more than one. Although from different origins, all these varieties share some characteristics, including a spicy fragrance of musk and apricot and rather high residual sugar. These characteristics make the grape varieties of Malvasia particularly suitable for the production of sparkling and sweet wines.
The Malvasia Bianca grape variety is found mainly in southern Italy where it is usually blended together with other varieties and also found in Friuli Venezia Giulia. For the different Malvasia grapes, visit their individual pages.
The white grape Malvasia Bianca di Basilicata, like other white Malvasia grapes, belongs to the family whose name Malvasia comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia. The wine made from this variety had become extremely popular, so much that Venice was full of taverns named Malvase, designed for its consumption.
Malvasia Bianca di Basilicata is closely linked to the Basilicata region from which it takes its name and is vinified mostly in blends with other local varieties, to which it gives an acidity and aromatic fragrance. Malvasia Bianca di Basilicata is in fact one of the Malvasie aromatiche.
Its white berry is small and round with waxy, green-yellow-pink skin color. The bunch is medium size, cylindrical-conical, sparse with large leaf.
Malvasia Bianca di Basilicata gives a pale straw colored wine with a strong aroma and a pleasantly smooth flavor.
Many varieties are indicated with the name Malvasia, mostly white grapes, geographically distributed a bit all over Italy. Although from different backgrounds, all these varieties share some basic features: in fact they all have a spicy fragrance of musk and apricot and rather high residual sugar. These features make the group of Malvasia particularly suitable for the production of sparkling wines and sweet wines.
The grape Malvasia di Lazio, like other Malvasia grapes, belongs to the family whose name comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia. The wine made from this variety had become extremely popular, so much that Venice was full of taverns named Malvase, designed for its consumption.
The grape Malvasia del Lazio, also called Malvasia Puntinata, owes its name to the fact that it is widespread in Lazio, where it is mainly grown in the production areas of DOC Marino and Castelli Romani. It is mistakenly confused with the Malvasia di Candia and Malvasia del Chianti.
Its remarkable sensitivity to most vine diseases has prompted many manufacturers to replace it with Malvasia of Candia, more resistant but of lower quality. However, it is not rare to find excellent wines made exclusively with Malvasia del Lazio.
The berry is white, medium, spheroid with medium pruinose and consistent skin of yellowish color with dots and brown spots. The bunch is medium-large, pyramidal, winged, sometimes tapered, tight or semi-loose with a medium-large, orbicular, three-lobed or five-lobed leaf.
The Malvasia di Lazio prefers hilly terrain, well exposed. The grape Malvasia del Lazio has good and constant production.
The grape Malvasia del Lazio gives a golden yellow wine. The scent is slightly aromatic with fruity notes of apricot. In the mouth it tastes fresh and discreet.
The grape Malvasia di Casorzo, like other black Malvasia grapes, belongs to the family whose name comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia. The wine made from this variety had become extremely popular, so much so, that Venice was full of taverns designed for its consumption named Malvase.
Another document of those years quotes the wine “malvaticus”, made with black Malvasia, produced in Cyprus and also marketed in Piedmont. In 1468, in Mondonio there was the first mention of Malvasia vineyards.
The vine Malvasia di Casorzo is cultivated in the municipality of Casorzo in the province of Asti. Malvasia di Casorzo is also a sweet and aromatic DOC red wine made with at least 90% of the same grapes and the remaining can be Freisa, Grignolino or Barbera. The wine color ranges from cherry to ruby red and is also made in the sparkling version as well as a velvety sweet version
The Malvasia di Casorzo is an aromatic Malvasia black grape, its berry is black, medium, and ellipsoidal with waxy, blue skin. The bunch is medium, cylindrical, with wings, very sparse with a medium, pentagonal leaf.
The grape Malvasia di Casorzo has medium vigor and its production is not regular, it is inconsistent, partly because of the very sparse cluster that sometimes determines a sharp decline in yields.
The grape Malvasia di Casorzo produces slightly aromatic wines with a fine and intense nose, balanced.
The Malvasia di Lipari was brought to Lipari and the Aeolian Islands (the volcanic archipelago of the north-eastern coast of Sicily) by the Greeks.
The white grape Malvasia di Lipari, like other white Malvasia grapes, belongs to the family whose name Malvasia comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia. The wine made from this variety had become extremely popular, so much that Venice was full of taverns named Malvase, designed for its consumption.
The grape Malvasia di Lipari was about to disappear, and its current fame is due only to the passion of some producers who have given new life to the vineyards and fame to this wine.
Malvasia di Lipari gives a nice dry white wine, but the Malvasia delle Lipari Passito (DOC) is of a greater fame. This sweet wine has a strong and appealing flavor that ranges from hazelnuts and wild flowers. It is also produced in a liquor version. Malvasia di Lipari is one of aromatic Malvasia.
The berry is white, medium or small, sub-round or spheroidal with tender and thin skin, slightly waxy, of golden yellow flesh and a sweet and aromatic flavor. The bunch is medium, cylindrical or cylindrical-conical, easy, medium loose with a medium, rounded, five-lobed leaf.
The grape Malvasia di Lipari has good vigor and time of average maturity. Its low resistance to disease means that productions are scanty and irregular.
The grape Malvasia di Lipari, generally vinified after drying, gives a golden yellow wine. It has sweet and delicate scent, with notes of honey, ripe apricot and tamarind.
The grape Malvasia di Schierano, like other black Malvasia grapes, belongs to the family whose name comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia. The wine made from this variety had become extremely popular, so much that Venice was full of taverns named Malvase, designed for its consumption.
Another document of those years quoted wine “malvaticus”, it was the Black berry Malvasia, produced in Cyprus and also marketed in the Piedmont. In 1468 in Mondonio there was the first mention of Malvasia vineyards.
The vine Malvasia di Schierano is found mainly in Piedmont, with crops concentrated in the province of Turin and is the main component of Malvasia di Castelnuovo Don Bosco Doc.
In wine production you can add small amounts of Freisa. The color of the wine tends to be cherry red and is generally sweet. It is also done in a lightly sparkling version and sparkling wine. The Malvasia di Schierano is one of the aromatic black Malvasia sorts, although its aroma is lower than that of Malvasia di Casorzo.
The berry is black, medium-large with violet-blue skin. The cluster is medium-small, not compact, with a medium-small, pentagonal, five-lobed leaf.
The vine Malvasia di Schierano has medium vigor and productivity.
The grape Malvasia di Schierano gives a dark ruby red wine, with a fine and intense scent, sweet and aromatic on the palate.
The Malvasia Istriana, also known as malvasia bianca, malvasia friuliana, malvasia del Carso and malvasia d'Istria is a semi aromatic, white grape variety widely planted in Friuli Venezia Giulia, the cultivation dates back to 300 dc and the neighbouring Veneto, part of the Malvasia family of Greek origin.
Malvasia Istriana is a grape easy to grow and has tolerate well cold winters, early frosts and windy sites, probably one of the reason it has found its perfect habitat in Friuli.
Wines made with Malvasia Istriana have straw yellow color, a medium acidity with potentially high alcohol and their style varies depending of the area and the producer, they go from light and fresh to full-bodied, soft and luscious. Malvasia Istriana wines tend to be fresher than wines from most other ‘Malvasias’ and have a distinctive nose with floral notes. On the palate, wines made with Malvasia Istriana are normally fresh but can, when aged, produce fine and complex wine.
Malvasia Nera is a dark skinned variety within the Malvasia grape family and it is used for the production of red wines, it can produce dry, sparkling and sweet wines and also passiti and rosé wines and is widely used in blends rather than being used to produce a varietal wine. The grape is cultivated across Italy but Piedmont is the best known region for producing varietal Malvasia Nera wines whilst in Apulia, Malvasia Nera is blended with Negroamaro. The Malvasia Nera grape produces wines that are light to medium bodied with notes of cherries, plums and chocolate.
The grape Malvasia Nera di Basilicata, like other Malvasia grapes, belongs to the family whose name Malvasia comes from a variation of Monembasia, a Byzantine stronghold rooted on the rocks of a promontory situated in the south of the Peloponnese, where sweet wines were produced and then exported throughout Europe by the Venetians with the name of Monemvasia.
The wine made from this variety had become extremely popular, so much that Venice was full of taverns named Malvase, designed for its consumption. An old document quoted “malvaticus” wine, Malvasia with black berries, produced in Cyprus and also marketed in southern Italy.
Malvasia Nera of Basilicata is believed to have arrived in Basilicata from Puglia. It has many features in common with the Malvasia Nera di Brindisi.
Black berry of Malvasia nera di Basilicata is small and oval with thick, consistent black-blue color skin. The cluster is medium-small, cylindrical, medium compact with medium-small, pentagonal leaf.
The Malvasia Nera di Basilicata black grape gives a ruby red wine, fairly tannic. Rarely vinified alone, it is used in blends with other varieties and also in the production of rosé.
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