||malvasia bianca, malvasia friuliana, malvasia del Carso, malvasia d'Istria, malvasia.
||End of September.
||Abundant and fairly constant.
||It is common in Friuli-Venezia Giulia and Veneto, but recently it is also cultivated in Sardinia.
||Grape that is part of the great Malvasia family of Hellenic origin; The cultivation in Friuli dates back to 300 d.C.
||Leaf: medium or greater, pentagonal, slightly trilobated or almost full; Open petiole breast; Lateral veins above V-U shallow, lower lateral sinuses just mentioned; Corner at the top of the terminal lobe, obtuse; Low-lobed lobes bent; Slightly bent flap with smooth surface, upper leaf glaze, light green; Bottom page glabra of very light green color; Visibly ribbed pale green; Teeth pronounced, irregular, acute.
Bunch: Medium (about 15 cm long) of medium compactness or slightly sparrow, almost cylindrical (it is instead pyramidal stretching it in "M. nostrale"), often with a wing; Visible, herbaceous peduncle of medium thickness; Medium, green pedicels; Unclear, green.
Acino: medium, spheroid, regular; Peel of medium consistency, prunus, of yellowish-yellow color (it is yellowish in the "M. nostrale"), persistent navel, melted pulp, juice of simple, sweet taste; Long, greenish brush; Easy acina separation.
||The wines of Malvasia Istriana have straw yellow color, which depending on the area of origin and type of dressing can vary from light almost straw-yellow to light with golden-yellow straw yellowish reflections. The consistency, always remarkable, is, however, more or less marked, depending on the origin and the processing. The nose is characterized by olfactory intensity and complexity that, depending on the type of aging and refinement and depending on the region of origin, has floral notes with lime recognition, in some cases notes of plaster minerals and other vegetable nuances Of green olives, all in a sometimes sweet almond-shaped background, in some cases spicy and with hints of fine almond paste. On the palate, the wines of Malvasia Istriana are generally fresh and sapid, full and of good body. If more refined or richer in extracts, they sometimes tend to soften softerly and freshly, resulting in an extremely fine and harmonious complexity.
||Resistance to disease: normal, except for the oid whose attacks have a certain sensitivity.