Aromatic Malvasia

The Candia aromatic Malvasia is used in wine Malvasia.

malvasia

Historical background

Malvasia has one of the oldest and most adventurous histories: in ancient Greece, where it came from Asia Minor, it took its name from the port of Monemvasia. From here, thanks to the Greek mariners' and oenological talents, within a few centuries, the Malvasia spread throughout the Mediterranean basin and the continental area. Today, it is found a bit everywhere, even in Madera and even in South Africa and California. In Italy, the Malvasia was imported around 1300 by Venetians, great navigators and merchants: in 1400 the variety of Candia has been already present in Oltrepò Pavese.

malvasia

Some ampelographic nods

Traditionally cultivated in the eastern boundary, close to the Province of Piacenza, Malvasia of Candia is a vine of medium vigor and production that requires well drained, medium and high hill, not too much limestone, good exposure and warm climates. It prefers medium cultivation shape and medium-long pruning. The sprout is mediumly foamy, fluffy, whitish, with apical leaflets opened, yellowish green with bronzed shades. The leaf is of medium size, pentagonal, five-lobed, with petiole breast to V-U. The upper side is green and lighter, tending to the rose on the lower ribs. The bunch is more than medium, not compact, elongated, very winged, pyramidal. The grape is medium, spheroid, regular with pruinose, opalescent golden yellow, thick skin.

malvasia