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Malvasia Rosa is a variety belonging to the Malvasia group, a large and diverse group of white grape varieties that share a common origin. Although Malvasia is cultivated in many wine regions around the world, Malvasia Rosa is less common and has peculiar characteristics compared to other Malvasia varieties.

Malvasia Rosa is a pink-berried grape variety obtained from a natural genetic mutation of Malvasia di Candia Aromatica, identified and isolated in the late 1960s in a vineyard in Valnure, when a pink cluster appeared on a vine among many golden clusters.

Malvasia Rosa is mainly cultivated in Emilia-Romagna, particularly in the Piacenza area. Its cluster is medium-large, pyramidal, winged, and loosely compact. The berry is large, round, with thick, pruinose pink skin. The grapes from Malvasia Rosa produce an excellent rosé wine, either still or sparkling. The grape variety is also suitable for the production of sparkling wines. Malvasia Rosa wine has a pale pink color, aromas of peach and violet, is slightly aromatic, fresh, sapid, and low in alcohol. It pairs well with cured meats, first courses with clams, shellfish, and is also excellent as an aperitif, served at a temperature of 12°-16°C.

Cultivation and Agronomic Characteristics

Vigor and Growth:

• Vigor: Malvasia Rosa is a variety that can exhibit good vigor. However, its growth can be variable depending on climatic conditions and soil type.
• Type of Shoots: The shoots tend to be fairly robust, but canopy management is important to ensure good sun exposure and promote uniform ripening of the clusters.

Resistance and Adaptability:

• Resistance: Malvasia Rosa can be sensitive to certain vine diseases, such as powdery mildew and downy mildew. The variety requires good phytosanitary management and careful cultivation practices to prevent these issues.
• Adaptability: It is well adapted to warm and sunny climates. The variety can adapt well to hilly, well-drained soils.

Production and Yield:

• Yield: The yield can vary, but Malvasia Rosa tends to produce grapes with moderate concentrations of sugars and acids. Yield management is important to ensure the quality of the wine.
• Pruning and Harvesting: Pruning and harvesting must be done carefully to optimize the quality of the grapes and ensure optimal ripening.

Organoleptic Characteristics of the Wines:

• • Color: Wines produced from Malvasia Rosa can range from pale yellow to light pink, depending on the maceration period and vinification techniques used.
  • Aroma: Malvasia Rosa wines tend to have delicate and complex aromas, with notes of white-fleshed fruit (such as apple and pear), white flowers, and sometimes hints of citrus. Some wines may have slight spicy or herbal notes. Depending on the vinification techniques, yeast aromas or mineral notes may emerge.
  • Taste: On the palate, Malvasia Rosa wines are generally fresh and well-balanced, with a pleasant acidity that gives liveliness. The primary flavors include white fruit, citrus, and a light floral note. The wines can range from light to medium-bodied. Younger wines tend to be light and fresh, while those with some aging may develop more complexity and a rounder body. The finish is often clean and pleasant, with good aromatic persistence that reflects the fruity and floral characteristics of the wine.
  • Pairings: Malvasia Rosa wines pair well with light dishes such as salads, seafood, grilled fish, and pasta dishes with light sauces. Their freshness and liveliness also make them excellent as aperitifs.