NILVA

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About Winery and Wines

Manilva is a small coastal town in Malaga, in the heart of the Costa del Sol, which still preserves historic Moscatel de Alejandría vineyards facing the Mediterranean Sea, but which are in serious danger of disappearing due to urban development harassment and lack of profitability. With our project, based on the production of Nilva wines and wine tourism, we want to contribute to save these old vineyards and make the work of the farmers profitable. In our guided tours you can visit the CIVIMA (Centro de Interpretación Viñas de Manilva), where, through its three rooms (viticulture, oenology and grape harvest) you will learn about the winemaking traditions of Manilva. In our small bodega you will learn how we make our Nilva wines and finally we will go to the Viña del Peñoncillo, certified as organic agriculture, where we will taste three wines and tapas (ham, cheese), with extraordinary views of the Mediterranean Sea. Our experience has received the Skal International Award for the best Sustainable Tourism project.A unique experience, in a unique environment

At Nilva winery we grow the Muscat of Alexandria variety in the 1.8 hectare Peñoncillo vineyard, located just a few metres from the Mediterranean Sea and with a strong oceanic influence due to its proximity to the Strait of Gibraltar and Africa. Old vines (60 years old), cultivated on hills of albariza soil, with very low yields (<1Kg/ vine) and cultivated in dry land with organic farming certification.
The wines we produce are:
- NILVA Original: Dry White - Muscat of Alexandria variety. Aged on fine lees for 6 months. 12% alcohol. Production 2021: 2800 bottles. Best White Wine Award Denomination of Origin Sierras de Málaga.
- NILVA Ecological: Dry White - Muscat of Alexandria variety. Aged on fine lees for 6 months. 12,5 % alcohol. CAAE Certificate of Organic Agriculture. Production 2021: 1900 bottles. Denomination of Origin Sierras de Málaga
- NILVA sweet. Muscat of Alexandria variety. Grapes laid out in the sun to achieve partial dehydration in a raisin for 12 days. 13 % alcohol. Production limited to 400 bottles/year