Description

PRODUCER:
The Monemvasia Winery Tsimbidi was founded in 1997 with a clear objective: to revive the production of Malvasia wine in its birthplace. The Frankish name for Monemvasia is Malvasia, which originally lent its name to the wine. Between the 12th century and the subsequent 300 years, this wine dominated the European world. It is still produced in many countries, but until recently was not being produced in the country of its origin – Greece. The Monemvasia Winery created the first privately owned 121 hectares of vineyard, planted with local varieties. It is committed to producing quality wines which showcase the characteristics of the indigenous varieties and the terroir of the peninsula of Maleas.

VINTAGE:
A mild winter was followed by a relatively dry spring. The hot summer of 2012 was characterised by prolonged heat waves and very high temperatures. This continued through to harvest, with temperatures reaching 35°C, which resulted in a reduction in yield of 30%. The fruit showed concentrated flavours and mild acidity.

VINEYARD:
The Monemvasia vineyard is situated just six miles from the sea at an altitude of 250 to 300 metres above sea-level. The terrain here is rugged, the vines are grown on a sloped terrain, in medium-textured schist and clay-loam soils with poor organic matter. The area benefits from high levels of sunshine, and the Mediterranean climate delivers hot, dry summers and mild winters. The extremely dry summers often cause drought conditions from March to October, but the ‘Meltemia’ winds – cooling breezes from the north-east enable the vines to endure the heat waves of August. The combination of poor soils and a hot climate encourages the vine’s roots to penetrate deep into the soil, where they are nourished by minerals and soil water and, in turn, produce wines with complexity. The vines are grown following organic principles, with minimal intervention. The vines are linearly arranged, in rows, to achieve greater aeration and the yields are kept exceptionally low. Cultivation, including harvest, takes place by hand.

WINEMAKING:
The grapes were sun-dried over a period of approximately 12 days. The concentrated grape must was fermented with selected yeasts in temperature-controlled stainless steel tanks to retain the intense fruit flavours. Maturation took place in 225-litre oak barriques of second-use and lasted for two years. Malvasia wine was renowned worldwide throughout the Middle Ages, but in the 16th century, under Ottoman rule, the vineyards were destroyed, and production ceased. Under the restless spirit of the Tsimbidi family, the legendary wine has been revived, in its birthplace, after five centuries. The 2012 is only the second vintage of this wine.

TASTING NOTE:
Amber coloured, this intense, concentrated and beautifully balanced sweet wine delivers complex aromas of dried fruit, caramel, nuts, and coconut through to a deliciously long finish.

GRAPES:
Asproudi 10%, Assyrtiko 10%, Kydonitsa 20%, Monemvasia 60%.

AWARDS:
• Top 100, Wine Merchant, 2025