Once upon a time...
Maja, the most beautiful of the Pleiades
sisters, came from Phrygia to save the Giant,
her son, who was seriously injured in battle
and pursued by enemies. She was looking
for the miraculous grass that was growing
on the slopes of the white mountain, but the
ice dried every single stem and flower.
The legend tells that the goddess Maja, the eldest of the seven Pleiades,
escaped from Phrygia to rescue her son Hermes, injured during a battle. After
a long journey she reached the port of Ortona and then she continued the
journey towards mountain Majella looking for the miraculous witch grass.
However, the mountain was covered with snow and every search attempt
was useless. The young Hermes died and Maja buried him on the Gran
Sasso mountain, where even today anyone observing from the east side can
recognize the “sleeping giant” in the profile of the mountain. She wandered
for days, exhausted from weeping and pain, until spring flooded the rocks
with light. The thaumaturgical herb flourished again and Maja, full of anger,
pulled out every blade of grass and threw herself from the highest peak of
the mountain that was named Majella after her. Maja is still crying and the
shepherds, still hear her laments in the days of wind and storm when the
woods and the valleys reproduce the sad voice of a mother in tears.
Name and Origin of Grapes
MALVASIA Terre di Chieti IGP
color WHITE
The origin of the name can be attributed to a wine that was produced in Malta. It was a valuable product marketed from Venice. The many vines called Malvasia often have only the name in common, deriving from the Greek city of the Peloponnese Monenbasia which means “port with only one entrance”, a city which, due to assonance with the Greek name, was renamed by the Venetians “Malvasia”.
Tasting and Service
At sight it has a straw yellow colour, characterized by delicate olfactory notes, a bouquet with hints of grapes, tropical fruit and notes of flowers. On the palate it is fresh, savory, intense and full-bodied. It pairs optimally with seafood cuisine, medium-aged cheeses, structured first courses and white meats. Optimal temperature 9-11 °C