The Malvasia Nera di Basilicata grape variety, like other black-berried Malvasias, belongs to the family of grape varieties whose name “Malvasia” derives from a contracted variation of Monembasia, a Byzantine stronghold perched on the rocks of a promontory in the south of the Peloponnese, in Greece, where sweet wines were produced and later exported throughout Europe by the Venetians under the name of Monemvasia. The wine made from this variety became extremely popular, so much so that Venice was full of taverns called Malvase, dedicated to its consumption. In a document from those years, a wine called “malvaticus” is mentioned, which was the black-berried Malvasia produced in Cyprus and also traded in southern Italy. The Malvasia Nera di Basilicata grape variety is believed to have arrived in Basilicata from nearby Puglia, as it shares many characteristics with Malvasia Nera di Brindisi.
The leaf of Malvasia Nera di Basilicata is medium-small, pentagonal, with three or five lobes. Its cluster is medium-small, conical or cylindrical, sometimes winged, and moderately compact. The berry is small, oval, with a thick and firm bluish-black skin. Malvasia Nera di Basilicata is primarily used in the composition of table wines, blended with other grape varieties. Its contribution enhances the wine’s aromatic component and alcohol content but, most importantly, raises the level of fixed acidity, which is a crucial quality factor in southern Italy.
