Malvasia is called Marastina in Croatia. There is an enormous variety of grape varieties under the name Malvasia, although only some of them are actually related to Malvasia. The name probably goes back to the small Greek port town of Monemvasia, through which the Greeks sent vines to all of Europe. However, it is unclear which of the many variants this may have been. Monemvasia later became Malvasia or in the English-speaking world Malmsey, still known today as an important variety for the production of Madeira. Malvasia became known in Tuscany, where it became an integral part of the Chianti cuvée for more than 100 years in accordance with Barone Betino Ricasoli's Chianti formula, which he developed at the end of the 19th century. However, this practice, which was aimed at softening the sometimes harsh and harsh tannins of Sangiovese and making the wine easier to drink, has been banned since 2006. Today, Malvasia is used more for the production of the sweet wine specialty Vin Santo. The grape variety, which is particularly susceptible to powdery mildew and downy mildew as well as gray and sour rot, ripens medium to late. Outside Tuscany, Malvasia can still be found to a small extent in other growing areas of Italy, especially in central Italy. Its second significant area is in Croatia, where it is primarily processed into dry white wines.
This grape variety is also known by the name of:
Bourboulenc, Kacadebic, Kukuruz, Maraskin, Marascin, Krizol, Malvasia del Chianti, Malvasia lung, Visana, Rukatac
