The term malvasia means a family of varieties originating in the Mediterranean and the island of Madeira, but currently grown in all the wine regions of the world. Although usually spoken of malvasia to refer to the white variety, there is also an ink malvasia with the name of black malvasia. The various varieties differ markedly among them by the plant morphology, color, taste and biochemical composition of the fruit, precocity of maturation, productivity and suitability for vinification. Malvasia vines can be of two groups: those with a slight aroma reminiscent of muscatel and others with a simple taste.
This vine is not very vigorous. Its production is low and tends to be sensitive to diseases. Due to its age and extension, subvarieties have arisen, but due to the low resistance to diseases, the crop has been reduced, being replaced by other more resistant varieties. It has a cluster of medium size and little compact. It is sensitive to rot.
The wine elaborated with this wine variety is also denominated malvasía, or wine of malvasía. Most of the wines come from a varietal called malvasía bianca. White or roasted table wines are produced, and more rarely red wines. With strong aromas.