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The name Malvasia originates from a variation of Monembasia, a historic Byzantine stronghold perched on the rocky promontory in the southern Peloponnese. This area was renowned for its production of sweet wines, which were later exported throughout Europe by Venetian merchants under the name Monemvasia. These wines gained such immense popularity that Venice became dotted with taverns called Malvase, dedicated entirely to their enjoyment.
The legacy of Malvasia wines spans centuries. Historical documents refer to “vinum malvaticum,” a sweet wine made from the black-berried Malvasia, particularly popular in Cyprus and also traded into regions like Piedmont. As early as 1468, records from Mondonio noted the presence of Malvasia vineyards, confirming the grape's deep roots in northern Italy.
Today, Malvasia Nera Lunga is especially widespread in Piedmont, where it has gradually overtaken Malvasia di Schierano due to its greater vigor, fertility, and productivity. In the area of Castelnuovo Don Bosco, Malvasia Nera Lunga is now the dominant variety, and in some estates, it constitutes the entirety of their Malvasia plantings.
Malvasia Nera Lunga has black, medium-sized, spheroid berries with thick, waxy blue-violet skin; medium to large elongated-cylindrical clusters often with one or two well-developed wings; and medium, wedge-shaped leaves that are typically three-lobed, occasionally five-lobed.
Malvasia Nera Lunga has an early growth and production cycle, maturing at least a week earlier than Malvasia di Schierano. It produces sweet, aromatic wines with a deep color and refined, intense fragrance. Its high sugar content and aromatic complexity make it ideal for semi-sparkling and dessert-style wines, especially those appreciated for their floral and fruity character.
Malvasia Puntinata, also known as Malvasia del Lazio, is a distinguished member of the Malvasia grape family renowned for producing exquisite white wines. This grape variety is prized for its ability to create wonderfully sweet wines with rich, aromatic profiles. However, it is highly sensitive to many common grape diseases, which historically led winemakers to favor the more disease-resistant Malvasia di Candia as a substitute.
Despite Malvasia di Candia’s resilience, it is generally considered a grape of lower quality. Recently, Malvasia Puntinata has seen a resurgence as growers replant vineyards dedicated solely to this variety, aiming to produce premium wines that showcase its superior quality and unique character.
Today, Malvasia Puntinata is celebrated for its contribution to high-quality, sweet white wines that express elegance, complexity, and a distinctive regional identity.
Marsala is not a grape but is a renowned Italian fortified wine appellation hailing from the coastal town of Marsala in Sicily. Recognized as one of the first wines in Italy to receive Denominazione di Origine Controllata (DOC) status, and the first in Sicily, Marsala holds a prestigious place in Italian wine heritage. While often mistakenly associated with cheap cooking wine, authentic Marsala is a sophisticated and diverse category of wines, crafted using different grape varieties, aging processes, winemaking techniques, and levels of residual sugar.
The first differentiation is between Marsala wines obtained from white grape varieties, chiefly Grillo, Catarratto and Inzolia, called Marsala Oro and Ambra (gold and amber, reflecting its colour), and Marsala wines made with red grape varieties, mainly Nero d’Avola, Nerello Mascalese and Pignatello, called Marsala Rubino (ruby).
Marsala wines are then differentiated based on the ageing, and the different labels are:
• Marsala Fine: aged for one year of which 8 months in barrels. Minimum alchool content 17° and available as Oro, Ambra and Rubino.
• Marsala Superiore: aged for 2 years in barrels and with a minimum alcohol content of 18°
• Marsala Superiore Riserva: aged for 4 years in barrels and with a minimum alcohol content of 18°
• Marsala Vergine, “Soleras”: aged for 5 years in barrels and with a minimum alcohol content of 18°
• Marsala Vergine, “Soleras” stravecchio o Riserva: this is the best and rarest Marsala, and it is aged for 10 years.
Lastly Marsala are classified are classified by sweetness based on residual sugar content, and divided into dry, semi dry and sweet.
If you would like to know more about the Marsala, read about Andrea’s post on his visit to the wonderful city home of the fortified wine.
The Marsigliana nera black grape was previously confused with Greco nero, Black Greek. Also known as Marcigliana, it has been present since ancient times in the vineyards located on the Tyrrhenian coast of Calabria, in the provinces of Cosenza and Catanzaro, where it has always been used mainly in blends for the color intensity it brings to musts.
Marsigliana nera has black berries that are medium-large and spheroid with medium thickness of the skin that is also medium waxy and blue-black colored. The bunch of Marsigliana nera is medium-small of conical-cylindrical shape, medium loose or straggly with medium-large, three-lobed or five-lobed leaf.
The black Marsigliana nera grape has medium-low vigor, with vintage mid-early maturing, it can also provide high productions.
Marsigliana nera gives a wine with a deep garnet red color with purple hues, aromas of red fruit, medium alcohol and good gradation between the acid components and softness.
Marzemina Bianca is an ancient white grape variety with somewhat mysterious origins. Some believe it arrived from Burgundy and later spread to Germany, Austria, Switzerland, and northern Italy. Others consider it synonymous with Chasselas Doré, further adding to the uncertainty about its true ancestry.
Historically, Marzemina Bianca was widely cultivated in the Veneto region, particularly in the provinces of Treviso and Vicenza, including the Euganean Hills and the Lison-Pramaggiore area. In local dialect, it is sometimes referred to as Sciampagna due to its suitability for making aromatic sparkling wines.
In the Breganze area, Marzemina Bianca is occasionally passed over Torcolato pomace - the rich pomace from dried Vespaiola grapes used in the famed dessert wine - adding body and aromatic complexity to the wine. Today, it is typically used in blends with other white grapes such as Glera (Prosecco), Verduzzo Trevigiano, Chardonnay, Verdiso, and Vespaiola.
The grape has large, spherical, white berries with a thick, golden-yellow, waxy skin. Bunches are medium-sized, elongated pyramids, often winged and moderately compact. The vine has medium-sized, orbicular, three-lobed leaves.
Though rarely vinified on its own, wines made from Marzemina Bianca tend to be pale yellow, with an intense, fruity aroma. On the palate, they are fresh, tangy, and slightly bitter, making them refreshing and versatile, especially in sparkling formats.
The Marzemino grape is originally from Veneto but it is now cultivated in Trentino, Lombardy, Friuli Venezia Gulia and Emilia Romagna and initially included different grape varieties, sometime very different from each other. Nowadays, the grape is divided into two main groups, the Marzemino Gentile and the Marzemina Padovano. The wines obtained from this grape are sparkling or “abboccati” (medium sweet) when grown in Emilia or Veneto and light red wines if grown in Trentino Alto Adige and Lombardy
The Maturano grape is an ancient autochthonal white variety of Lazio, originating from Val di Comino, recently rediscovered, and listed in the National register grapevine of varieties in 2010, together with the varieties Capolongo (white), Lecinaro (red), Pampanaro (white) and Rosciola (red).
These varieties have been recovered thanks to an Arsial (Regional Agency for Agricultural Development and Innovation in Lazio) project aimed at identifying the most qualified clones for vines already listed in the Regional register of grapevine varieties, to allow the development in the territory and promote their planting and growing. So little is known of this variety, and there are very few wine growers that grow it.
The Maturano’s berry is white, big, round with waxy, firm, deep yellow skin. Its bunch is medium, compact, sometimes winged, with a large, three-lobed or five-lobed leaf.
Mayolet is a rare and ancient red grape variety native to the Aosta Valley (Valle d’Aosta) in northwestern Italy, where it has been documented since the late 18th century. This native variety has deep roots in the region’s viticultural history and is grown almost exclusively in a specific stretch of the valley, between the towns of Saint-Vincent and Avise. It is cultivated on both sides of the Dora Baltea river, reaching elevations of up to 800 metres above sea level. This makes Mayolet one of the highest-altitude grapes in Italy and the earliest ripening among the native varieties of the Aosta Valley.
The Mayolet vine is known for its high vigour and mid-to-early ripening cycle, offering reliable yields and healthy growth. The grape clusters are medium-small, compact, cylindrical in shape, and occasionally winged. The individual berries are small, round, and black, with a thin, waxy, blue-tinged skin. Its leaves are medium to large, wedge-shaped and typically five-lobed.
Mayolet produces elegant, ruby red wines that are highly valued for their finesse and balance. The bouquet is fine and delicate, revealing subtle floral and fruity notes. On the palate, Mayolet wines are full-bodied yet smooth, with a well-rounded structure and gentle tannins. These characteristics make Mayolet a standout choice for wine lovers seeking lesser-known Italian red wines that reflect the purity and authenticity of mountain viticulture. While Mayolet is often vinified on its own, it can also be blended with other indigenous varieties to enhance aromatic complexity and structure.
The Melara grape is grown mainly in the province of Piacenza. There is little historical documentation about its origins. It is known by the name of Merlara and owes its name to the aromatic notes of honey developed by the wine made from its dried grapes. The thickness of the skin makes it particularly fitting for drying.
Its berry is white, large and oval with medium-thick skin of yellow-green color. The cluster is medium pyramid, short and medium compact with small pentagonal, five-lobed leaves.
The Melara vine gives a deep yellow colored wine. The scent has hints of white flowers, sweet and spicy, muscat notes, spices and honey. The taste is full, balanced and persistent, with a slight aromatic note.
The Merlot is a red grape native of the Gironde, in the South-West of France, particularly the Bordeaux area from which, together with the Cabernet Sauvignon, produces some of the most prestigious wines in the world but it is now widely planted across the world and in terms of volume, it is only rivalled by the Cabernet Sauvignon. Merlot is an early maturing grape variety and can ripen fully even in slightly cooler climates.
Very often, the Merlot is blended with the Cabernet Sauvignon, the two grapes complement each other perfectly, the first giving the wine its fruit, the second, adding tannins, aristocracy and greater longevity. In Bordeaux, depending on the area, it is often added a small percentage of Cabernet Franc that, in addition to its fruit components, adds herbaceous and vegetal flavours. In Italy the Merlot arrived at the end of 1800, initially in Friuli Venezia Giulia, and then quickly spread to the Veneto and Trentino Alto Adige and the north in general, but it is now found in many other regions, from north to South including islands, some time producing outstanding results, even without the addition of other grapes, simply with wood ageing. In Tuscany, the Merlot grape is widely planted and often blended with the native Sangiovese to produce Supertuscan wines.
Merlot wines are often described as smooth, soft, and easy drinking with black fruit on the nose but if wood aged, can produce outstanding wines. The grape is also often used to soften wines made from more tannic varieties such as Cabernet Sauvignon and Sangiovese.
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