Of all their passion projects, nothing is more meaningful to the Tsimbidis than the revival of Malvasia, a wine they believe originated in Monemvasia and its surrounds 900 and more years ago. Malvasia is now a name dispersed throughout Europe, even as far as Madeira, where the English re-named it Malmsey. History shows that the prototype of this wine enjoyed worldwide renown in Frankish times. Made from grapes laid out to sun-dry for eight to twelve days, it is fermented in steel, to preserve its fruit, but aged for two years in small barrels before being bottled. After long further aging, it takes its place among the world’s great and singular dessert wines, with its burnished colour, headily aromatic nose and scintillatingly spicy, long palate. Not to be missed.