Malavasia is a classic Mediterranean white grape variety dating back more than 2000 years.
It originated in Asia Minor and the Greek islands. The author José Peñin, in his magnificent book "Vines of the world", situates it in the Peloponnese and, more specifically, in the port of Monemvasia, which gave its name to the variety. From there, sailors and merchants spread it throughout the Mediterranean, and it even reached the Atlantic and as far away as the islands of Madeira and the Canaries, forming the basis of the famous Madeira wine and Shakespeare's favourite, Canary Sack.
The plant stands semi-submerged, which gives it elasticity against the wind and, thanks to its vigorous nature, it can stand the salt spray of the sea, which destroys the buds of other less suitable varieties. In our latitudes, it ripens early and is harvested in August. The bunches are elongated, with medium-sized grapes, with production per vine of less than a kilogram.
On the north coast of Menorca, where the Sa Cudia Nova family estate lies, on many days the Tramontana wind blows up to 100km/hour, so our Malvasia is trained both in goblet shape and using low trellises in the Corsican style, with the first wire just 35cm above the ground.
At the Compañía Vitivinícola de Menorca we are exclusively dedicated to making dry white wine with our own grapes, which survive the tough combination of shale soil, lack of artificial watering and Tramontana winds. And, on top of all that, we have a sustainable estate model within the S'Albufera d'Es Grau Natural Park, which has already won several awards because of its importance for the diversification and future of the Menorcan countryside.
In the glass, Vinya Sa Cudia appears pale golden in colour, behaves a little like glycerine and gives a slightly oily sensation because of its structure.
On the nose, its perfumed aroma of white flowers, noticeable even without lifting the glass, is its outstanding feature.
In the mouth, it shows the power of its body and the outstanding fruity flavour of raisins and ripe dried apricots fills the mouth with considerable persistence.
We recommend a serving temperature of not less than 10 degrees, and it is the perfect accompaniment to Menorcan spiny lobster stew or "caldereta".