The history of Malvasia or Malvazia, a group of several grape varieties resulting in red and white wines, goes far back. The name derives from the Greek town of Monemvasia on the Peloponnese peninsula, the grape variety itself, however, originated in Asia Minor: From Crete, the largest Greek island, it was spread around the world in ancient times. In Germany and Austria, Malvasia is known as Frühroter Veltliner (Early Red Veltliner) today and often used as a blending grape. The South Tyrolean Malvasia is a natural cross between Red Veltliner and Sylvaner.

The vine also thrives in poor, calcareous soil, but prefers windy locations and is very sensitive to moisture and frost. The grapes ripen early. Today, South Tyrolean Malvasia is only cultivated in two wineries in Santa Maddalena near Bolzano and in Terlano on the Wine Road: The resulting ruby-red wine with occasionally orange highlights has a harmonious and spicy bouquet and a low acidity level. It goes particularly well with chicken, fish and roast hare.

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Serving temperature: 13 to 15 degrees C

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