Malvasie belong to a mixed group of vine varieties, specifically cultivated in the Mediterranean basin. It is complicated to classify the Malvasie category, the reason being is that there aren't any common ampelographic description, limiting the use of this name of those cultivars characterized by aromatic grapes, with a marked bitterness.
The name comes from Monemvasia, which literally means "single-entry port", refers to a port city in the Greek peninsula occupied by the Venetians at the beginning of the XV century from which a wine called Vinum de Malvasie was shipped. In the Aeolian archipelago, since its Greek occupation, for centuries Malvasia was a primary source of revenue for the inhabitants.
The grapes harvested at a later ripening stage, are dried for a short time, result in notably sweet wines. The Capofaro Malvasia grapes are dried in the shade, to mantain the fruit's fragrance and provide an aromatic elegance to the wine. The soft pressing and the use of low fermentation temperatures favor the extraction and retention of the grapes' typical vibrant aroma.