Type of Wine: Light-bodied white with low acidity and low tannins.

Origin: A member of an ancient highly esteemed Greek family of grapes vinified in a myriad of styles throughout Italy, Malvasia Bianca is one of the most widely planted, light-colored grape varieties in Italy and the world. On the islands of Sardinia and Sicily, it makes rare, rich and wonderfully aromatic passito wines. Similar Malvasia dessert wines, made by drying the grapes before crushing, are found throughout central and southern Italy. Malvasia Bianca also is prominent as a blender with Trebbiano in light, dry wines such as FRASCATI, MALVASIA ISTRIANA of Friuli, and the legendary VIN SANTO of Tuscany, which can be quite dry or very sweet.

Color: Malvasia Bianca wines are typically a lovely golden-yellow hue. The amount of color extraction depends upon the amount of extended contact the grape juice has with the skin.

Description: Whether sweet or dry, Malvasia Bianca offers delightful aromas and flavors of honey and ripe Bosc pears with hints of allspice. Round, lushly fruity flavors and a plush texture lead to a finish that is determined by the degree of residual sugar and the cellar treatment. The lightest versions offer a clean, crisp finish, while those aged in small barrels may display light tannins and a hint of vanilla. Sweeter, more opulent versions linger on the palate.

Aging: Fermentation typically occurs in steel vats so that the delicate fruit complexity of the wine is not lost. Non-fortified Malvasia Bianca should be consumed young in its life, usually within a year or two of the vintage while Vin Santo renditions can last for over thirty years and are often enjoyed at retirement.

Best Location: As with most varietals, warm days followed by cool nights build acidity and round fruit flavors.

Planting: The grapes were planted with a northern exposure. This aspect provides the benefit of a cool-down period from the summer heat. These cooler temperatures allow for the “grapes to rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Lighter versions of Malvasia Bianca typically pair well with seafood antipasto dishes (shrimp, scallops and calamari dressed with oil and lemon) and grilled vegetables while grilled fish with light Provencal-style sauces are more appropriate for the fuller wines.

See our general thoughts on food and wine pairings  

back