Tasca d'Almerita
Rotate your device,
for a better browsing experience.

Thank you!


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
  • 2. Body
  • 3. Tannin
  • 4. Acidity
  • 5. Alcohol


As a certified B Corp, we are proud to be part of a global movement of companies committed to upholding high standards of social and environmental impact.
As members of Sostain, we join an association of winemakers dedicated to the sustainable development of Sicily.
We are part of a select group of winemakers, ambassadors of sustainability, who have demonstrated extraordinary efforts in practicing environmentally friendly viticulture in the face of evolving climate challenges.

Grapes: Malvasia
Appellation: Sweet wine – IGT Salina
Production area: Tenuta Capofaro – Salina – Aeolian Islands – Sicily
Vineyard: Anfiteatro
Year Planted: 2004
Elevation: 50 m.a.s.l.
Exposure: North-East
Training System: espalier
Pruning System: guyot
Vines per ha: 5,000
Yield per ha: 30 ql
Harvest: August 28, 2022
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 3.36 – TA 7 g/l – RS 166 g/l
Contains sulphites

download icon download icon


  • Vintage 2021
    Guide James Suckling
    Award 93/100
  • Vintage 2021
    Guide Vinous
    Award 90/100
  • Vintage 2020
    Guide James Suckling
    Award 93/100
  • Vintage 2020
    Guide I Vini di Veronelli
    Award 90/100
  • Vintage 2020
    Guide Vinibuoni d’Italia
    Award Corona