It is a variety cultivated for centuries in Tuscany, probably arrived, like the other Malvasias, from the eastern Mediterranean, perhaps in the medieval period. In Maremma, as in other areas of Tuscany, in recent years it has experienced a sharp decline in cultivated areas, reaching just under 50 hectares, or about half of those present in 2006, mainly concentrated in the municipalities of Pitigliano, Sorano, Manciano and Scansano.

It is also known with the synonyms Malvasia del Chianti, Tuscan Malvasia, Malvagia, true Malvasia, white Zante.

The name Malvasia derives from the Greek town of Monemvassia or Monembasia, located on the coasts of the Peloponnese, famous for its fortress and its port, from which the Venetians have embarked, for the first time, a sweet and aromatic wine, often fortified, destined for commercial exchanges with the countries of continental Europe and, obviously, for the Italian market, primarily that of the northern regions controlled by the Serenissima. It is certain, however, that the word Malvasia has more remote origins and should be sought in sweet wines produced in ancient Greece with the technique of drying the grapes in the sun, then called criticos, since they were produced on the island of Crete, or pramnios or thireon.

It is a vine with an average ripening period, which prefers hilly soils, not too cool and dry, with a warm-temperate climate; however, it shows good resistance to winter cold.

The long white Malvasia is one of the neutral, non-aromatic Malvasia grapes, in which the free scented terpenes are found in very low quantities, so it is not possible to perceive the typical floral and fragrant aroma. The wines are straw yellow in color, slightly aromatic, savory, soft (due to the low acidity), bitter, with a good body and the right alcohol content.

The long white Malvasia wines lend themselves perfectly to combinations with soups, appetizers and fresh cheeses, such as the typical marzolino or caciotta.