The winery takes its name from the ancient port city of Monemvasia, whose wine became famous in the medieval world and whose recipe is lost to the mists of time. Along the way, the name Monemvasia was corrupted in Italian and Spanish to Malvasia and that name was then given in turn to a multitude of grapes whose wines were attempting to intimate the qualities of Monemvasia wine. Founded in 1997 by chemist Yorgos Tsimbidi and his wife Elli, Monemvasia Winery is dedicated to studying the ancient local varieties and historical production methods to attempt to recreate the legendary sweet wine, along with dry examples such as this present wine. Asproudi is thought to have been part of the original blend and the many clonal variations of the grape as well as the fact that the name in Greek simply means “white”, are an indication of its long history of use here. From vineyards just outside the city of Monemvasia, Asproudi creates wine of great structure. Fermentation is spontaneous, in small stainless steel tanks and maturation is done on the fine lees with periodic stirring for 12 months. Medium yellow-green color, fine aromas of yellow flowers, citrus fruits, and pear with fresh acidity and a full body. Serve with entree green salads, light soups or white pasta dishes.