Maltese Wine — A Revolution Worth Discovering

Twenty years ago "Maltese wine" was a synonym for headache and steroid vinegar. Farmers made it in sheds, the alcohol content could fuel a rocket, and the taste appealed to courage rather than palate. That is ancient history.

Today Maltese winemaking is undergoing a genuine renaissance. Three hundred days of sunshine per year, calcium-rich limestone soil, and the passion of a new generation of winemakers are producing results that surprise critics.

Endemic Grape Varieties — Found Nowhere Else

You will not find these anywhere else in the world:

• Girgentina (white): The local white variety. Light, fruity, slightly floral with a citrus note. Perfect with fish and seafood in 30-degree heat.
• Ġellewża (red/rosé): A red variety grown here for centuries. Often used for rosé and light sparkling (frizzante) wines. Plummy, fruity, very drinkable.

Wineries Worth Visiting

• Meridiana (Ta' Qali, Malta): The largest and best-known. Wines made in an Italian style — their "Isis" (Chardonnay) is genuinely world-class. Tastings available.
• Ta' Mena Estate (Gozo): More intimate and rural. Tasting combined with Ġbejna sheep cheese and Maltese sausage. Views over Gozo's fields.
• Delicata and Marsovin: The two major producers with long histories. They organise wine festivals in Valletta in summer — a must on the calendar.

What to Bring Home

• Gran Cavalier (Meridiana): Elegant, recognisable, excellent as a gift.
• Antonin (Marsovin): Classic red, widely available, good value.
• Ġellewża rosé: Light, summery — a souvenir specific to Malta.