Present at wine competitions since 1891
Malvasia, the Istrian eno-star, has been present in this region for a very long time, but it was officially mentioned for the first time at the Zagreb Wine Exhibition in 1891.
In history, it was most often labelled as Malvasia white or simply as Malvasia, while since the middle of the 20th century it has also been labelled as Istrian Malvasia, and since then it has received much more attention on the Istrian wine scene.
Istrian Malvasia belongs to the oldest varieties, such as Pinot or Gamay. Ampelographic and genetic research has established that the Istrian Malvasia differs from other varieties that bear the name Malvasia, which makes it an indigenous Istrian variety.
Colours and aromas
Istrian Malvasia varies in color from yellow-green to straw yellow or gold, depending on the production technology.
The basic aromas of Istrian Malvasia range from mineral notes to citrus and floral notes, as well as southern fruits. The taste is rich in extract, in some Malvasias it is mild and refreshing, and in others it is fuller, stronger and more mature.
- Alcohols are medium to strong, usually between 12.5 and 13.5%
- Acids are medium, from 5.0 to 6.5 grams per liter
- The wine is full, rounded and harmonious, with 18 to 22 g/L of extract
Its discreet and specific aroma has a note of acacia flowers, especially if the grapes grew in sunny and higher positions. Fruity aromas of apple, plum, and apricot dominate, while the bitterness of almonds is slightly felt in more mature wines.
Did you know?
According to the Greek writers Krimbas (1943) and Logothetis (1963), the name Malvasia comes from the Greek city of Monemvasia in the Peloponnese.
In the 14th century in Venice, all wines from Greece were sold under the name Malvagia, and the taverns where this wine was sold were called Malvasia.