Enric Bartra,* Alba Gràcia, Anna Gomis, Fina Capdevila, and Xoán Elorduy
*INCAVI, Pl. Agora 2, Vilafranca del Penedès, E08720, Spain (ebartra@gencat.cat)

Viticulture and winemaking are confronted with the challenges of climate and market trends. At this crossroad, one option is to study old varieties that may increase the array of varieties available. Among these old varieties, Malvasia de Sitges is deeply rooted in the traditions of Catalonia and other Mediterranean sites. These roots have generated a web of cultural heritage, such as mythological stories, artistic pieces, and an imagery unique to our coasts. Since its arrival, around the thirteenth century, it has developed some interesting features that make survival easier in an increasingly warm environment. It has the rare capacity to maintain low pH and high acidity and aroma even in recent, warmer decades, when most varieties have increased pH, lowered acidity and aroma, or both. Malvasia de Sitges has a long maturity cycle, good drought resistance, and has long, loose clusters with small berries that avoid botrytis development. On the negative side, it is as sensitive to powdery mildew as other Muscat grape varieties. It is used for concentrated juice and wine in the studied area. It may be used for still, sparkling, or dessert style wines. We compared Malvasia de Sitges to other common varieties in juice composition, wine aroma compounds, and growth in planted area in the last decade in the production area in Garraf and Penedes, 40 km South of Barcelona, Spain.

Funding Support: INCAVI