Gianfranco Kozlović's Malvasia is one of the most classic and authentic examples of Istrian Malvasias. An extremely fragrant nose of acacia flowers, bananas, peach, apples, pears, citrus and herbs. The acidity leaves your palate with mouthwatering freshness and fruitiness, intense minerality spiced with slight saltiness, and citrus fruit acidity.

We would recommend paring with scampi risotto, white fish, scallops, pasta with meat or seafood – or even a nice creamy sauce with mushrooms or truffles, chicken on rice, sushi, various Japanese seafood dishes, a famous Istrian pasta called fuži with light goulash meat (veal and beef) sauce.