Carole Meredith’s American team and a group of collaborators from France and Germany proved that Cabernet Sauvignon originated from Cabernet Franc and Sauvignon Blanc. Research that finally brought order to history, and was often seasoned by political or “local” pressure, with an incredible obsession to make the variety indigenous at all costs.

It must be said that a wine being autochthonous is not synonymous for quality. If only it were that simple! Much more is needed. It can certainly be the basis of a project that will determine the quality of the territory, which we prefer to define with the French word terroir.

“The subgroup collects aromatic Malvasias, which, among other things, have been shown to be related to Muscats in a certain way. It is also necessary to highlight the presence of a weak genetic link between Greek and Italian Malvasia, and this can be justified by the fact that in the production areas of Malvasia in the Peloponnese, other vine varieties were used, such as Liatico, Vilana, Thrapsathiri, etc. In Greece, for example, there is only one grape variety called Monemvasia or Monemvasitica that is grown in the Cyclades and Euboea, while other varieties called black and white Malvasia are very sporadically distributed in other Greek wine-growing areas such as Santorini.

Furthermore, the case of some white Malvasias of the same name (from Dubrovnik – from the Bosa grape, from Sitges from the Madera grape and from Lipari from the Greco di Bianco grape) which are currently cultivated in various locations in the Mediterranean is unique  and, not surprisingly, their DNA analysis has shown that they are all the same grape variety.

It has also been confirmed that Malvasia di Basilicata originates from a spontaneous crossing of Verdeca and Plavina, which confirms the connection of this southern variety with the Primitivo variety, that is, the connection between the viticulture of Apulia and Dalmatia. Furthermore, Malvasia di Candia is genetically very close to Garganega, and at the same time to Malvasia Albana, Catarratto, Dorona, white Marzemina, white Montonico, Susumaniello and Tuscan Trebbiano. The origin of the Malvasia del Lazio or Puntinata variety is interesting, as it is a natural cross between the Moscato di Alessandria (Zibibbo) and Schiava Grossa varieties. Malvasia di Schierano is also very similar to this cross. Black Malvasia from Lecce or Brindisi, the most common of the coloured Italian Malvasias, is the result of crossing Negroamaro and long white Malvasia varieties.

We should also not forget those varieties called Malvasia, which are primarily grown on the shores of the Mediterranean, among which we remember Malvoisie à gros grains or Vermentino, Malvoisie du Roussillon or Torbato, Malvoisie du Valais or Pinot Gris, Malvasia Rosé or Veltriner, Malvasia di Candia and Malvasia di Madeira which was used to produce Malmsey, Malvasia Rei from Portugal, white Malvasia from the Aegean islands (especially Paros and Syros) and Malvasia from Croatia. Malvasias, which today are mostly grown in Istria (Croatia), Slovenia and the Friuli-Venezia-Giulia region, are surprisingly the furthest from the sensory perceptions that this wine had in the Middle Ages, as they are only slightly aromatic and are not at all suitable for drying.

— Within the well-known Malvasias, the Istrian one is perhaps the best. It is certainly the most modern if we consider today’s style of white wines.

It is a wine that has personality, style, grace and is characterised by vertical ascent. It is long-lasting and has all the characteristics that represent a rich terroir such as Istria, which abounds in God-given beauties. Our belief, supported by ten years of research, is that where top wines are made, there are beauties that represent inspiration for the production of noble wines.

Yes, as far as we are concerned, wine quality and beauty are inseparable.

And Histria is also a country rich in tradition and culture, finding a unique language used to present its wine.

This is why Istrian Malvasia has all the necessary parts needed to write about the great success of its country. Along with this historic and first-class wine, let’s not forget the olive oil unique in both its tone and strength (even the ancient Romans were aware of it), and the art of cooking that unites and tells a story that stretches from the sea to the land.

Here we are, we have reached the natural beauties: the beautiful green interior of Istria alongside the coastal area, bathed with an unforgettable sea, with a series of dream-like coves.

Last, but not least, is the cultural wealth of different communities that live peacefully together that are an irreplaceable support for growth and development.