The Malvasia delle Lipari according to Tasca d’Almerita. We like to keep the integrity of the fruit. Instead of drying the grapes in the sun as is traditional, we dry them in the shade. This allows for a slow dehydration process that preserves all of the complex flavors found in the delicate skin. After the harvest (generally in the first weeks of September), the ripe grapes dry slowly, maintaining good acidity and medium alcohol content. It is a sweet wine with subdued but captivating aromas of orange blossom, candied fruit, and honey. A pleasant sweetness soon gives way to an intentional saline note in the mouth at the finish, giving the wine complexity and persistence.
From the Vigna Anfiteatro , overlooking the sea, with soil characterized by sandy resulting from the degradation of ancient lava sediments. Despite the high porosity, the soil has good water retention. Limestone is absent and the reaction is sub-acidic with a pH of 6.5.
The soils of Salina island are volcanic in origin and have a poorly developed profile. They are characterized by a loose, sandy, draining texture and high porosity. They do, however, have a good capacity in terms of retaining water.
1. Flavor intensity
Appellation: Sweet wine – IGT Salina
Production area: Tenuta Capofaro – Salina – Aeolian Islands – Sicily
Year Planted: 2004
Elevation: 50 m.a.s.l.
Training System: espalier
Pruning System: guyot
Vines per ha: 5,000
Yield per ha: 30 ql
Drying method: on racks
Fermentation: in stainless steel tanks
Fermentation temperature: 16°C
Duration of fermentation: 25 days
Malolactic fermentation: not carried out
Aging: 6 months in stainless steel
Alcohol content: 11.5% Vol.
Wine analytical data: pH 3.43 – TA 7.5 g/l – RS 135 g/l
- Vintage 2020Guide James SucklingAward 93/100
- Vintage 2020Guide Vinibuoni d’ItaliaAward Corona