Type of Wine: Light to medium-bodied wine with moderate acidity and moderate tannins.

Origin: Malvasia (corrupted by the French to "Malvoisie," the English to "Malmsey" and the Germans to "Malvasier") is the name widely used for a complex set of grape varieties, typically ancient and of Greek in origin and producing wines high in alcohol and often, residual sugar. Most are deeply colored whites but some are usually light reds. Malvasia is the Italian corruption of Monemvasia, the southern Greek port which, in the middle ages, was famous for its desert wines. So important was Malvasia during the time of the Venetian Republic that wine shops in Venice were called "Malvasie.” The traditional way that Malvasia Nera is used is as a blending grape to Sangiovese and in this combination the wines are more supple and approachable earlier in their life.

Color: Malvasia Nera is soft red in color with almost a violet hue when the grapes are of young age.

Description: Malvasia Nera makes a semi-aromatic wine with low tannins and refreshing acidity. Malvasia Nera is also often used as a 10% blending grape with Sangiovese when making Chianti as the softness of the grape accelerates approachability of the wine.

Aging: Given that it is mostly used as a versatile and outstanding blending grape, it is frequently used immediately to enhance a wide variety of wine profiles.

Best Location: As in Southern Italy, sunny and warm climates with cool nights are optimal for the grapes.

Planting: The grapes were planted with northern exposures. These aspects provide the benefit of a cool-down period from the intense 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: A simple wine can be paired with many things, especially a thin- crusted brick oven pizza or angel hair pasta with marinara sauce.

See our general thoughts on food and wine pairings