{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer ZTVmODlkZjg3NTZlNjhmYTE1NmQzODg1YzEwOGIwMjNkMWNmZTVlOWUyNWViNDBiNjg1YThjNDQxZGYzNTk0Mg","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}

DWWA 2014 Regional Trophy: Greek Sweet over £15

This year's Decanter World Wine Awards Regional Trophy for Greek Sweet over £15 went to Monemvasia, Monemvasia-Malvasia, Peloponnese 2010 (13.1%)

Tasted against:

  • Koutsoyannopoulos, Vinsanto, Santorini 2011
  • Union of Winemaking Cooperatives of Samos, Nectar, Samos 2010


After years of toil and research, this is Monemvasia Winery’s first release of its Monemvasia-Malvasia – a stunning debut.

Monemvasia Winery takes its name from a commanding 300m-high rock that rises from the sea just off the south-east coast of Peloponnese. A natural fortress, the rock is connected to shore by a single bridge, hence its name which means ‘only entrance’. The Monemvasia grape is also said to take its name from here, as is, confusingly, Malvasia (the italian name for Monemvasia).

The winery was founded in 1997 by George Tsimpidis , with one clear objective – the revival of the sweet Malvasia wine style at the place of its birth. it is said that production of Monemvasia-Malvasia began here before the 13th century and it went on to become one of the most sought-after wines for more than five centuries until its popularity gradually waned.

Crafted from the grape varieties Kidonitsa, Assyrtiko, Monemvasia and Asproudi, the production process involves drying the grapes in the sun for between 10 and 12 days and then ageing the wine for two years in used barrels.

The vines are grown in a climate that allows the grapes to ripen with ease, while the composition of the soil means the grapes are blessed with good natural acidity. Strong breezes keep the vineyard healthy, which minimises the need for chemical intervention.

Written by Decanter

Latest Wine News