synonyms: Malmazia, Malmasia, Malvagia, Marmaxia, Manusia, Uva greca, Alvarega…
- Alcohol content: 14-15% Vol.
- Serving temperature: 12-14°C.
Golden colour, varying in deepness; intense, spicy fragrance, with almond blossom scents; it changes into ethereal fruity scents of dried fruit and toasted almonds. The taste changes from dry to sweet; fairly acid, soft, intense and persistent, medium-bodied.
Name and origin
Its origin is probably related to the plain of the Greek town of Monembasia or Monemvasia, located on the Peloponnesus coast.
The arrival of Malvasia in Sardinia can be dated to the Byzantine Age. This origin is also supported by its dialectal name- Alvarega, i.e. white Greek: this name is used in the province of Nuoro.
Malvasia (Malmsey) is the most important Sardinian dessert-wine after Vernaccia.
Areas of production
It is produced in Planargia, in the Bosa area, Alta Marmilla area and in the Alto Campidano of Cagliari. Malvasia, like Vernaccia, has suffered from commercial vicissitudes, which have reorganised its cultivation. Nowadays the production is living a positive period, which aims at producing more spiced wines with stronger characteristics.
Malvasia of Bosa and Malvasia of Cagliari
The Malvasia of Bosa, if compared to that of Cagliari, has a deeper straw-colour and a higher alcoholic content, due to a longer ageing (three years).
Another kind of wine is produced from the same grapes: a Demi Sec (Half Dry) Spiced Sparkling wine, with an average alcoholic content (9-10% Vol.).
- Other types: Liqueur-like wine (Dry or Sec); Vintage Liqueur-like.