![]() Located near Dingli and its cliffs, Markus Divinus stands out for its original production, where the enthusiasm of its young owner, Mark Borg, has free rein. The Jean Parisot vintage, with its notes of apricot, white fig and vanilla, is proof that chardonnay grapes can also acclimatise to high temperatures. Many of the estate's wines can be tasted in the splendid tasting room. ![]() Harvesting begins in mid-August with chardonnay, followed by cabernet sauvignon in mid-September. The rows are organised along a north-south axis to protect the grapes from the sun and to harness the sea winds. Ta' Betta lies to the west of Valletta and south of Mdina, its vines growing in terraces on elevated land, where the temperature is slightly milder than on the coast. The setting is perfect for an in-depth tasting of their creations, particularly "Primus", an elegant blend of gellewza and syrah. The main cellar, located not far from Valletta's port, will appeal not only to anyone who loves old buildings but also those interested in all things high tech. The time when little Tonin delivered peanuts, oil and wine in the Maltese countryside is but a distant memory ! Today Marsovin produces nearly two million bottles a year, courtesy of several production sites and ageing cellars. It is the founder's great-grandson Jeremy Cassar who is now at the helm of this institution. The best wineries of Malta Founded by Anthony "Tonin" Cassar in 1919, Marsovin has gradually grown to become Malta's largest winery. Generally speaking, the archipelago's very dry climate enables sustainable cultivation, requiring only limited phytosanitary treatment – a real boon at a time when environmental considerations are a focal point. As for Gozo, its relatively diverse soils support all types of production. To the north of the main island of Malta, on the clay-limestone soils there, white wine is king meanwhile, the south is the heartland of the country's red wine. Rings affixed to the bottles certify the origin of the wines. The geographical indication IGT Maltese Islands is broader, encompassing all the wines produced in Malta. These two local grape varieties lend Maltese wines an interesting, very local profile.ĭevelopment of appellations In 2007, the country decided to create two designations of origin : DOK Malta, produced on the main island, and DOK Gozo, produced only on the small, wilder, island of Gozo. Girgentina produces fruity and delicate whites with a nice acidity: it is often to be found in blends, especially with chardonnay. Gellewza produces light reds with hints of prune and cherry : it is widely used in the production of sparkling wines, something of an idiosyncrasy in the Mediterranean. Rediscovery of local grape varieties Long neglected in favour of major international grape varieties such as cabernet sauvignon, syrah or chardonnay, native varieties are once again generating interest. Malta's entry into the European Union in 2004 precipitated the rebirth of its wine production, leading to a clear improvement in quality. In the late 19th century, however, a few vines were replanted. ![]() The British period, on the other hand, proved to be catastrophic, with the colonisers uprooting hundreds of hectares – to grow cotton. The Middle Ages were a difficult time for local wine, especially under Arab rule it was not until the arrival of the Knights of Malta that viticulture experienced something of a revival. Later, the Greeks – followed by the Romans – took care to perpetuate this typically Mediterranean crop. The Phoenicians are thought to have been the first to plant vines here, in around 800 BC. 3 000 years of wine production Wine has been present in Malta for thousands of years.
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