Ten ‘new’ indigenous grape varieties were recently discovered in Malta, but it's still too early to tell if they would be good for winemaking in the future, Marsovin CEO Jeremy Cassar told WhosWho.mt.

In 2025, it was reported that scientists discovered 10, previously undocumented varieties of indigenous grapes in Malta with a potential for wine making. Research had been undertaken by the Centre for Viticulture and Oenology within the agricultural ministry. Until then, Malta had two recognised varieties of grapes, the Ġellewża and Girgentina.

Asked whether he sees the possibility of these 10 new varieties being used for winemaking in the future, Mr Cassar said it’s still early days for him, and only a very small production of wines has been seen so far, but he will be following the developments.

“We haven't produced them ourselves. This is being done by the Government at this point in time. We'll follow it. If there's anything interesting that one can build on, we'll certainly be looking at it. It would be lovely to have another red variety which is indigenous to Malta.”

The wine business is very slow, he explained. “Three years go by from when you produce your wine until the wine is ready, and if it's a premium wine, you have to wait another year or so, so four, maybe five years until you release it on the market.”

Regarding the 10 new varieties, he said that if there is something promising, they would first need to send the budwood overseas for a nursery to graft it onto their own vines and rootstock. “Then it needs to be planted, and then we need the first harvest. It’s an interesting conversation to have now, because we don't really know whether there is something interesting out there.

He has tasted the first vintage, but reiterated that it wasn’t made by Marsovin. “You have to see the conditions in which the wine was produced, how it was harvested. We didn't do it, it doesn't mean it wasn't done well, but it's a very small quantity. Probably the vines are still a bit young. You have to see, and we're interested to see how this year performs.”

If something good comes out of it, he said, then there could be another Maltese variety on the market in five, six or seven years' time. “But it takes that long.”
Asked about the Ġellewża and Girgentina – the two indigenous varieties used for winemaking presently. He said they produce lower alcohol wines than the international noble varieties.

“There are certain types of wines that you can produce with them. Having said that, it doesn't mean that they are not grape varieties which can produce very good quality wines. It just depends what you're looking for, and the style that you're looking for.”

For many years, he said, the Ġellewża and Girgentina were only treated as having a main purpose for a light white or light rose wine.

“Over the years we have worked very hard into repurposing these varieties and trying to produce better quality wines, to the point where today we do produce a range of wines which are DOK certified.

“We have a variety of wine called Primus, which is produced with Ġellewża and Shiraz, that is sun-dried prior to fermentation.” He said that this gives it more body.

Mr Cassar said that with the Ġellewża, if it is not sun-dried prior to fermentation, it will only yield a medium-bodied wine. “So there are ways and means with international wine making practices that you can get better quality wine.”

Regarding the Girgentina on the white wine side of things, “you certainly can get very good acidity.” He said it is one of the last varieties to be harvested in September, together with Cabernet Sauvignon, “which is an anomaly almost. Again lower alcohol wines, but it works beautifully if you blend it with a Chardonnay or another wine which has perhaps higher alcohol, higher sugar levels, so that you can get a balance.”

“When you work with it, it does offer interesting results.”