Where it’s cultivated: In the Bosa and Cagliari areas.
Some history: The name Malvasia is attributed to the Greek port of ‘Monemvasia’ in the Peloponnese. The probable Greek origin is confirmed by the existence of the dialectal synonym ‘Alvarega’, ‘Greek white’ on Sardinia. The wine reached Italy around 1400 and cultivation of the vines also started. This is why Malvasias
with very different features are found in various Italian wine-producing areas.
In Sardinia, the Malvasia vine had already been introduced in the Byzantine period and then spread to the hills of Planargia and the Campidano di Cagliari.
On the market: Two DOC wines with different features are produced from this characteristic vine – Malvasia di Bosa and the Cagliari Malvasia.
How to recognise it: It has a brilliant golden colour with a delicately sweet, aromatic perfume accompanied by a pleasing, elegant softness to the palate.
Perfumes, aromas, vivacity and freshness to the taste can be found in the spumante demi sec.
Kitchen combinations: It goes well with traditional cakes and desserts, particularly those made of almond paste, candied fruit and nuts.