Malvasia Σητείας (Malvasia Sitia)

Styles

Principal grape varieties

Terroir

• The microclimate of Sitia is characterised by prolonged dry spells that prevent the development of fungal disease, combined with relatively cool temperatures owing to altitude and sea breezes.
• The zone's distinctive geology, combined with intense sunshine, generally contributes to the production of high-alcohol wines.
• Terraced vineyards (anabathmides) are a defining feature of Sitia's viticultural landscape and bear witness to the region's long winemaking tradition.

• During the Byzantine and Venetian periods there are commercial records of Sitia wine being bought and sold for export to Venice, with early contracts preserved in the archive of the Serenissima Repubblica di Venezia.

• Sitia wines are generally high in alcohol as a result of abundant sunshine, while at the same time retaining acidity thanks to the mild, cool climate of the mountainous coastal massifs.
• The historic Malvasia of Sitia was a sweet wine that was microbiologically stable by virtue of its alcohol and residual sugar, underwent oxidative ageing, and gradually lost its colour over time.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• National product specification (PDF) — ypaat
• eAmbrosia register (EU) — File number PDO-GR-A1608
• Official trade body site — ΕΔΟΑΟ — Εθνική Διεπαγγελματική Οργάνωση Αμπέλου & Οίνου