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. As Malvasia del Chianti in Tuscany, it is an important variety in Vin Santo, made from slowly fermented dried grapes. As Malvasia Bianca in the Abruzzi area of Italy, it has a delicately fragrant quality, with notes of peach and liquorice, blending well with more buttery varieties such as Chardonnay. Malvasia delle Lipari is distinctive sweet wine from dried grapes produced in the windswept Aeolian Islands off Sicily.