Four varieties from vintages between 2018 and 2015 have been added to the Malvasia de Sitges catalog, in addition to Malvasia must
The Celler de l’Hospital de Sant Joan Baptista de Sitges already has on the market the four new wines that it will market this year: 1324 (vintage 2025), Blanc Subur (2024), Llegat Llopis (2023) and Malvasia Dolça (2018), in addition to the Most de Malvasia de Sitges. The presentation event was held yesterday, Monday, at the Malvasia Interpretation Center (CIM) as the opening of the new season to introduce the new harvests.
As Alba Gràcia, CIM coordinator, emphasized, the presentation of the new wines is a “small” event in format, but “big” in meaning, since it serves to bring out the wines that will define the season. It is not just about spring wine tourism, but a clear commitment to placing the new vintages at the center of the winery’s activity.
One of the great novelties this year is the possibility of showing the entire range of wines made with Malvasia de Sitges. This variety, with a long history but rediscovered in the last 25 years, stands out for its exceptional versatility that allows the production of up to six different styles.
From sparkling wines to sweet or oxidative wines, through aging in barrels, young wines or the surprising and refreshing Most de Malvasia, the winery builds a solid discourse around this diversity. The joint presentation of all the references reinforces the message: Malvasia can be expressed in multiple ways without losing its identity.
It should be noted that this breadth also allows wine culture to be brought closer to new audiences, including children and people who do not consume alcohol and who can find in Most de Malvasia de Sitges the authentic expression of this variety. At the same time, the low production – conditioned by the limited yield of the variety and the effects of climate change – provides a value of exclusivity.
This exclusivity translates into a very limited distribution, with only a few bottles available to selected restaurants. Far from being an inconvenience, this reinforces the link with establishments that are committed to quality and local gastronomy.
eEl Celler de l’Hospital de Sant Joan Baptista notes a change in mentality in the sector: more and more restaurateurs value not only the product, but also the history and territory behind it. With all the references available, this season presents itself as a unique opportunity to consolidate this story.