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Monemvasia Malvasia wine region is the birthplace of Malvasia which started here before the 13th century. These historic sweet wines made from Malvasia were well known all over Europe as wine merchants exported these unique wines to all famous ports of the world for centuries. The Monemvasia Malvasia is a comparatively new wine region that was granted the status of PDO in 2010 to revive the legacy of Malvasia which actually originated in this very area. The wines from the Monemvasia Malvasia wine region had a great reputation during the middle ages and were often regarded as the most interesting wines of all wines. 

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Where is the Monemvasia Malvasia wine region?

Monemvasia is an ancient Greek town located on the southeastern coast of the Peloponnese in the province of Lakonia. The region is a massive sea rock connected to the mainland by a small bridge. The region is modest, having a little amount of cultivable land. From the mainland, Monemvasia appears to be surrounded by an infinite sea on all sides. This rock rises 300 meters above the sea and is linked by a 2km long bridge. With its cobbled stone roads, modest buildings, and a handful of stores, this wine region will make you forget you're in the twenty-first century. 

History of the Monemvasia Malvasia wine region

Malvasia was the name given by the Franks to the Byzantine town of Monemvasia and to its wine. During the Byzantine period, the economies of fortress towns such as Monemvasia were based on trade. After the 14th century, these towns acquired considerable privileges and traded freely with all major commercial centers. Judging from records of commercial transactions of the time, the trade in Malvasia wine was enormous. With the arrival of industrialization under the reign of the Turks, viticulture in the Monemvasia Malvasia region collapsed. The majority of the vines were changed during the 18th century, thus ending wine production in this region. This wine region's resurgence just began in the twentieth century.

The terroir and geography of the Monemvasia Malvasia wine region

Overall, the Monemvasia Malvasia wine region offers a mild coastal environment that is ideal for grape growing. The soil is mostly rocky, dry, and sandy clay. The weather is hot and arid, with high winds. The winters here are mild, with little rainfall. Because just a few sites on this rocky island are suitable for vine cultivation, wine production is limited. This region's favorable climate and soil conditions allow grapes to thrive and develop distinctive traits. The location is surrounded by an endless sea. Monemvasia, Asopos, Vion, and Mola are part of this region which is located on the southeastern tip of the regional Laconia.

Popular grape varieties from the Monemvasia Malvasia wine region

As the name suggests, the major grape variety of the Monemvasia Malvasia is Malvasia. The regulation requires Malvasia to account for at least 51% of its wines. Other grape varieties in the region are  Assyrtiko, Asproudes, Thrapsa, Mavraki, Asprovaria, Kitrinovaria, Kidonitsa, Petroulianos, Monemvasia, and Glykrithra. The wines from the Monemvasia Malvasia are sweet white wines with some fortified. The grapes are sun-dried before winemaking which makes their wine rich in flavor. The wines undergo aging in oak barrels for up to 2 years. 

Food to pair with Monemvasia Malvasia wine 

Gyoza

Gyoza is a popular Chinese dumpling in China and East Asia. To meet local tastes, the taste varies slightly from region to region. Gyoza is usually produced by stuffing seasoned ground pork and/or vegetable mixture into a thinly wrapped piece of dough and sealing the sides together. There are numerous designs for rolling the dough, the most well-known of which is crescent-shaped. Gyozas are typically served with a sesame and black vinegar dip. In the winter, several varieties feature soups on the side. The most popular is pan-fried gyoza, also known as Kothey, which is fried and then briefly steamed. Other types of gyoza include boiled gyoza, which is usually served in broth, and the less frequent deep-fried variation.

Roast pork

The classic roast pig is one of the most popular dishes consumed around the world, with numerous variations. For every eater, the ultra-tender pork with a crispy exterior is tempting. The dish is simple to make and requires little time to prepare. Pork shoulders are ideal for producing crackling roast pork, but any meat will do. The pork should be marinated overnight with garlic, flour, onion, wine, broth, olive oil, salt, pepper, and fennel. The secret to perfectly roasted pork is to cook it gently over medium heat, which helps tenderize and flavor the meat. Typically, the meal is served with a side dish or gravy. This savory dish complements the flavor of Monemvasia Malvasia wines.

Pernil

Pernil contains seasoned and marinated pork shoulder that has been gently roasted. Marinade ingredients include salt, pepper, sofrito, oregano, paprika, adobo mojado, garlic, vinegar, and sazon. The star of the dish is pork shoulder, which is easily available. The hog shoulder is marinated overnight before being gently cooked until the meat peels away from the bone. The Pernil takes around 6 hours to cook, and one pig shoulder serves 16 people. Many people believe it is superior to ham. The dish is typically prepared for festivals, special occasions, and celebrations. Pernil pairs well with red wines from the Monemvasia Malvasia region.

Places to visit in the Monemvasia Malvasia wine region

Church of Elkomenos Christos

The Church of Elkomenos Christos is an ancient church in Kato Poli, Monemvasia. The church is thought to have been established with the first population on this rocky island in the sixth or seventh centuries. The Church of Elkomenos Christos is the largest and most spectacular edifice in the Monemvasia Malvasia wine region. Several changes occurred in the church during the Middle Ages. The bell tower near the church was only constructed in the 18th century. Beautiful grounds encircled the church on all sides. The interior of this remarkable cathedral is just as interesting as the exterior; most of the interiors date from the 17th to 18th centuries.

The archaeological collection of Monemvasia

The museum, which is situated in the historic Ottoman Mosque on Elkomenos Square, was opened in 1999. The exhibitions contain excavation and restoration finds. The collection is displayed in the building's vaulted hall on the ground floor. Architectural sculptures and artifacts from the Christian, Byzantine, and post-Byzantine periods are included in the museum's collection. If you are interested in history, this is a must-see attraction in Monemvasia.

Frequently asked questions about Monemvasia Malvasia

Where is the Monemvasia Malvasia wine region located?

Monemvasia is an ancient Greek town in the province of Lakonia on the southeastern coast of the Peloponnese. The area is a large sea rock that is connected to the mainland by a tiny bridge. The region is small, with only a little amount of cultivable ground. Monemvasia looks to be surrounded on all sides by a limitless sea from the mainland. This rock rises 300 meters above sea level and is connected by a 2km bridge.

What are the most famous wineries in this region?

Monemvasia Winery

What are some of the best Monemvasia Malvasia wines that people should try?

Nevio Scala 'Monemvasia' Malvasia Istriana Veneto IGT

What are the different kinds of grapes that grow in the Monemvasia Malvasia appellation?

The main grape variety of the Monemvasia Malvasia is Malvasia, as the name suggests. Malvasia must account for at least 51% of its wines, according to the regulations. Assyrtiko, Asproudes, Thrapsa, Mavraki, Asprovaria, Kitrinovaria, Kidonitsa, Petroulianos, Monemvasia, and Glykrithra are among the other grape varieties grown in the region. Monemvasia Malvasia wines are sweet white wines with considerable fortification.

What kind of wine is a Monemvasia Malvasia?

The wines are amber in hue with a golden tinge. The scents and complexity of Monemvasia wines are robust, with overtones of fruit, caramel, almonds, and coconut. The flavor's rich richness and silky tannins with high acidity are perfectly balanced. The aftertaste is delectable and lingers.

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