Editing Malvasia (section)

===Italian varieties===
; Malvasia Bianca di Candia
Malvasia Bianca di Candia is Italy's most widely planted Malvasia. 

; Malvasia Istriana
In Italy this wine is grown in the [[Friuli-Venezia Giulia wine|Friuli-Venezia Giulia]] region in [[Collio DOC]] and [[Isonzo DOC]]. The name comes from the [[Istria]] peninsula, which takes in parts of Croatia, Slovenia, and Italy (see also Croatian and Slovene varieties). The vine was introduced into the area by Venetian merchants who brought [[cuttings (plant)|cuttings]] from Greece. Malvasia Istriana is also found in the [[Colli Piacentini]] region of [[Emilia-Romagna|Emilia]], where it is used to make [[sparkling wine]] known locally as ''champagnino'' or "little [[Champagne (wine)|Champagne]]".<ref name="Oxford pp. 423-424"/>

; Malvasia di Grottaferrata, Malvasia di Bosa, Malvasia di Planargia
In the 19th century and early 20th century, sweet ''[[passito]]'' style dessert wines made from the Malvasia grape were held in high esteem and considered among Italy's finest wines. Following the [[World War II|Second World War]], lack of interest in the consumer market led to a sharp decline in plantings, with many varieties going to the verge of extinction. Today only a few dedicated producers are still making these Malvasia dessert wines from local varieties including the Malvasia di Grottaferrata in [[Lazio]] and the Malvasia di Bosa and Malvasia di Planargia in [[Sardinia]].<ref name="Oxford pp. 423-424"/>

[[File:Vinsantaia.jpg|left|thumb|Malvasia and Trebbiano grapes going through the drying process to produce [[Vin Santo]]]]

; Malvasia delle Lipari
Since the 1980s, dessert wines made from the Malvasia delle Lipari variety has seen a resurgence in interest on the [[volcanic]] [[Aeolian Islands]] off the north east coast of Sicily. With distinctive [[orange (fruit)|orange]] notes, this Sicilian wine saw its peak of popularity just before the [[phylloxera epidemic]], when more than 2.6 million gallons (100,000 [[hectoliters]]) were produced annually.<ref name="Oxford pp. 423-424"/>

; {{Not a typo|Malvasia nera}}
While most varieties of Malvasia produce white wine, {{not a typo|Malvasia nera}} is a red wine variety that in Italy is used primarily as a blending grape, being valued for the dark color and aromatic qualities it can add to a wine. [[Piedmont (wine)|Piedmont]] is the only significant region to make this varietal {{not a typo|Malvasia nera}}, with two DOC zones covering less than 250 acres (100 hectares): Malvasia di Casorzo and [[Malvasia di Castelnuovo Don Bosco]]. In the [[Apulia]]n regions of [[Brindisi]] and [[Lecce]] it is blended with [[Negroamaro]], while in the 1970s & 1980s, it was a frequent blending partner of [[Sangiovese]] in [[Tuscany (wine)|Tuscany]]. In recent times, [[Cabernet Sauvignon]] has been supplanting {{not a typo|Malvasia nera}} in Tuscany in both planting and in use as a blending partner with Sangiovese.<ref name="Oxford pp. 423-424"/> Other regions growing {{not a typo|Malvasia nera}} include the [[Bolzano]] region of [[Alto Adige (wine)|Alto Adige]], Sardinia, [[Basilicata]] and [[Calabria (wine)|Calabria]]. {{not a typo|Malvasia nera}} wines are often noted for their rich chocolate notes with [[black plum]]s and floral aromas.<ref name="Clarke pp. 120-122"/>

; Malvasia di Candia, Malvasia Puntinata, Malvasia di Lazio
The [[Lazio]] region of [[Frascati]] is the source of the majority of plantings of Malvasia di Candia, a distinct sub-variety of Malvasia that is not part of the Malvasia bianca branch of the grape family. It is most often used for blending with the related Malvasia Puntinata and Malvasia di Lazio being more highly prized due to their higher [[acidity (wine)|acidity]] and tendency to produce less flabby wines.<ref name="Clarke pp. 120-122"/>