The finest dry Malvasia has been grown since 1300 in Friuli, in the Collio and Isonzo areas where it is known as Malvasia Istriana. Crisp but characteristically peachy on the palate, it has a citrus twist and perfumes of white pepper and nutmeg. Generally accepted to be of ancient Greek origin, shipped to Italy by the Venetian trading ships, the name Malvasia is believed to be a corruption of Monemvasia, the busy, southern Greek trading port of the Middle Ages. Widely planted in various different guises across Iberia and Italy, Malvasia can produce a wide range of styles, from sweet white to dry red wines. As Malvasia Fina or Boal, in the Douro, it is a key element of dry white port whereas in Madeira, its name was corrupted to Malmsey by English drinkers who for a long time favoured the richer, sweeter style of Madeira.