A wine’s finest ingredient is the honesty of the man who produces it.
From “La montagna di fuoco” by Salvo Foti
Malvasia is one of the ancient varietals that unite the Mediterranean: DNA studies have certified a few years ago that the Malvasia delle Lipari is identical to Malvasia di Sardegna (grown in Sardinia), Greco di Gerace (Campania), Malvasia de Sitges (Catalonia) and Malvasia dubrovacka (Croatia).
The varietal has Greek origins: the name comes from the way in which the Venetians called the city of Monemvasia in the Peloponnese.
On the Aeolian Islands Malvasia was mentioned for the first time in 1653. Production was in its heyday just before the phylloxera disaster, when the local winemakers produced more than 100,000 hectoliters per year. Today it is grown on just over 100 hectares, and almost the entire harvest is used for the production of sweet wine.