• twitter.com/MalvasiaSitges
• www.setmanadelamalvasiadesitges.com

• Don Manuel Llopis i de Casades (1885-1935) bequeathed a vineyard in Aiguadolç (several hectares) and the family winery to ‘Hospital of Sant Joan Bautista’
• Malvasia de Sitges, from Malvasia grapes, once took up 1/4 of Sitges farmland before 19th Century (before pests & popularity of Champagne)
• Making it rare as a Sitges product, with a sweet wine character, similar to sherry or Porto, born from the local sea environment and vegetation (of high alcohol content, acidity and sensitivity to the powdery mildew plague)
• 4,000 liters per year

• The Jofre de les Escales (Almogávar), brought vines over from Monenvasia city, southern Greece (Aegean coast), in 1305 (commanded by ‘Roger de Flor’)

Classic Malmsey Wine
200 grams of sugar per litre 
Stored in Chestnut Wood Casks for 4 years +

Dry Malvasia  Wine
As Classic but much drier and slightly less alcoholic
Blanc de Subur
Dry and powerful to harmonise with traditional coastal cuisine in Sitges

Monenvasia  Wine
Sparkling Malvasia (in memory of Almogávar Jofre)

• Sweet Malvasia ideal with dairy desserts made with eggs, biscuits, cream and nuts. Sauce or reduction for foie, sepia or monkfish with duck
• Dry Malvasia (Like a sherry) ideal for nuts, aged cheeses or semis, fish tartare, seafood in general and dishes like gazpacho lobster, crab, broth, cocktail seafood, cream of mushroom, shrimp de Vilanova, cream of mushroom soup, scalloped scallops, shrimp brochette, the habitats of the Catalan, the supreme of hake with mushrooms or fresh salmon.

 ‘Apadrina una cepa de Malvasía de Sitges’ 
(Sponsoring a strain of Malvasia de Sitges)

Hospital Foundation launched sponsorship campaign in 2010 for visitors and Sitgeans (citizens of Sitges):

• Replant 700 new plants (sponsorship is €30 each)
• Grown completely organically
• Destined to be future of Vineyard