The studies in this volume present the agricultural, political and economic framework which from the 13th to the 17th century defined the conditions surrounding the production and trading of the most famous wine of the medieval world and the Renaissance. These Proceedings are supplemented by extensive studies-monographs (I. Anagnostakis, S. Kourakou –Dragona) on naming, and the specific method used in Malvasia wine-making. Although initially referred to the wine produced in the area of Monemvasia in Peloponnesus, and over time known as Monovasia or malvasia, this wine owes much to Venice’s use of the same brand name to promote and build the European reputation of Cretan wines. This volume therefore provides answers to crucial, yet for years unresolved, questions concerning brand names, and looks into problems regarding the techniques of Malvasia wine-making, production, and the character of sweet wines. Extensive new data from archeological surveys in Peloponnesus and Crete and from archival and oenological research is presented about the Venetian wine trade, the Jewish Cretan wine, distillation and brandies in Crete and wine production in Ottoman Monemvasia. Misguided disputes are brought to an end as research is now directed at more substantial issues, such as the problems concerning the making, marketing and taxation of this unique European wine, whilst many of the studies in the book reveal the urgent need for cooperation between historians, ampelographers, geneticists and oenologists.