| Varietal |
Malvasia
: When anyone in the wine industry thinks that the world of wine could not be any more fascinating and complex, Malvasia enters the conversation. Malvasia is an ancient family of noble grapes rather than a single variety; a well-traveled family that has adapted to numerous environments over the course of its long existence. With at least 15 official sub-varieties, the multifaceted Malvasia grape family has the flexibility to be fashioned into a myriad of styles of dry, sparkling and sweet and produced into any feasible color. Its contribution to viticulture around the world has been tremendous and its history of success dates back thousands of years.
Believed to be of Greek origin, the Malvasia family has been commercially imported to the Mediterranean for more than 2000 years. The name, Malvasia, is speculated to be a derivation of the coastal Greek town of Monemvasia, where the Venetians had a strategically located and important trading port during the time of their empire. This early trade route helped to propel Malvasia into a prospering and lucrative luxury item which became incredibly omnipresent in Europe by the time the Middle Ages arrived. Europeans were so enamored by the varieties, that wine shops were named Malvasie to better alert consumers to the sale of this ubiquitous wine.
Malvasia thrives in dry climates and are grown in numerous winemaking regions, especially in the Mediterranean, where maritime and coastal influences brings beneficial moisture to the rather arid growing conditions. If grown in damp locations the vine can be prone to developing various grape diseases such as rot and mildew. The rootstock is moderately vigorous and capable of producing high yields if not kept in check. It is typically planted on hillside terraces in Portugal, Spain, Greece and Sicily. There seems to be a special viticultural association with Malvasia and islands as some of the most distinctive examples of the wine come from these maritime environments.
Given the broad expanse of the Malvasia family, generalizations about Malvasia wine are difficult to pin-point. Most varieties of Malvasia are derived from Malvasia Bianca which is characterized by its deep color, noted aromas of peaches, apricots and white currants and the presence of residual sugar. Red Malvasia, on the other hand, is recognized for its richness and chocolate notes.
Malvasia is used in a varietal expression named Malmsey that is heated and oxidized after fermentation to create a unique style of wine. It is characterized by its dark color (depending on the type of Malvasia) and rich, ripe and nutty flavors. Fortified Malvasia such as Madeira are noted for their intense smokiness and sharp acidity. The Douro winegrowing region of Portugal relies heavily on Malvasia for its world renowned production of White Port wines. Vin Santo is perhaps another recognizable style, which typically features white Malvasia and the Trebbiano grape, and fashioned into a dessert wine. Off Sicily’s northeastern coast the varietal is known as Lipari and enjoys its own DOC (Designation of Controlled Origin) Malvasia delle Lipari. Over the years, many fine examples have been produced here. Unfortunately the region never fully recovered from the devastating impact of phylloxera and the sweet, fresh and aromatic wines of the region are now rarities.
In its youth, Malvasia wines are characterized by their heavy body that is often described as “round” or “fat” and soft textured mouthfeel. As Malvasia ages, the wines tend to take on more nutty aromas and flavors. The possibilities are endless for this ancient family of cultivars that has certainly placed its name in the history of winemaking, endearing winegrowers to its adaptability and consumers to its charm.
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| Country |
Italy
: Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.
Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.
The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.
The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.
With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.
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| Region |
Tuscany
: Italian culture worships the concept of a shared meal, and their wines scream for a chance to be uncorked with your friends and family. The region's Mediterranean climate and hilly landscape combine to create a beautiful viticultural environment, where every chosen grape is brought to its full potential and transmuted into drinks worthy of gods. The vineyards are planted along the higher reaches of the hill slopes, creating a gorgeous view of the Italian landscape.
Once your lips kiss the wine, you're sent spiraling down a veritable whirlpool of pure flavor, touching upon notes of sensuous cherry, nuts, floral hints and undertones of honey and minerals. The wines can be as sweet as a fresh summer romance, and carry an air of dignity and elegance about them that can stimulate your intellect for months as you contemplate the seemingly infinite intricacies and details in the texture. Tuscany is an important part of Italian viticulture, and sampling their wines is the closest you can get to visiting this heavenly region and experiencing the culture.
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