Malvasia is produced in several countries, but most notably in Italy, where it is most commonly a dry white; there are a few sweeter versions also produced. Malvasia is an aromatic white, with exotic perfumes of peach, apricot and mango; there is very good acidity and the wines are quite delicious. Some of the best examples of Malvasia are from the Friuli region of northern Italy.

In Sicily, there are sweeter versions known as Malvasia delle Lipari, from a small group of islands just north of Sicily. These are sensual dessert wines with apricot and honeyed perfumes, good acidity and moderate sweetness, often with a delicate nuttiness in the finish.

There are also fine examples of Malvasia produced in Spain, Portugal (the famed Madeira wines are made with Malvasia) and the United States.

Consume the dry versions relatively young with sushi or fusion cuisine, while the desert versions can age for a decade or more and are meat to be enjoyed with pastries, such as almond torte.