Along the Sitges Malvasia Week organized by the Sitges Malvasia Interpretation Center (CIM), we present the wines made with Sitges Malvasia that you can taste in the restaurant, sitting outside in the terrace overlooking the sea or in the classical dinning room.
La “Malvasia Seca”, from the Sitges Hospital Winery. Made 100% with Malvasía de Sitges, it is am oxidative wine aged for a period of 6 years in chestnut casks, where before bottling, three different vintages are mixed, one of them being a very old solera. Perfect for the aperitif, with some anchovies or smoked sardines.
Clos Lentiscus Greco di Subur Malvasia, is a Brut Nature sparkling wine from Celler Clos Lentiscus, Penedès, Garraf. It is made with 1st and 2nd alcoholic fermentation with native yeasts and aged for 36 months in bottles on its fine lees, without expedition liqueur. It pairs very well with creamy red prawn rice.
You can also taste the Maricel still white wine from the Torre del Veguer winery, also from Malvasia de Sitges. Manual harvest, 4 months of aging on its lees. You can accompany it with the grilled turbo or the salted sea bass.
And finally, the sweet Malvasia from the Sitges Hospital Winery, oxidatively aged in chestnut casks for a period of 10 years. Liqueur wine. Long-aged sweet in chestnut boot. Recently, it has been awarded the Gold Medal at the Concours Mondial de Bruxelles 2022. You can try it with some of our home made desserts of dry fruits.
