The wines

Malvasia delle Lipari

The Malvasia straw wine represents the history of the Aeolian Islands. It was a royal wine in the major courts of Europe until the early 19th century. Phylloxera, emigration and world wars nearly made it disappear.
The grapes are harvested ripe, by hand, and spread on the traditional “cannizzi” (mats) to dry out in the Mediterranean September sun for 15- 20 days. After the vinification, with no added yeasts, the Malvasia ages partly in steel tanks and partly in oak barrels for 6 months. Another 6 months are necessary in the bottle.

Tasting notes: Amber-colored with golden glimmers, bright and clear. It holds a collection of aromas: dates, dried apricots, figs, raisins, vanilla. Elegant freshness for a straw wine that is not syrupy. Persistent final note with a hint of lemon zest.

Salina Bianco

A dry white wine obtained with Malvasia di Lipari, a grape variety that represents the history of the Aeolian Islands. 90% Malvasia di Lipari and 10% other local varieties, grown in the total respect of nature, in 20 small vineyards located in areas with sandy and volcanic soil, on the island of Salina.
The fermentation is based exclusively on native yeasts and takes place under controlled temperatures.

Tasting notes: white flowers, citruses and herbs, savory. Relevant freshness

Infatata

This wine is born from Malvasia di Lipari grapes that are grown completely respecting nature, in the Tricoli vineyard.
It is a vineyard that has a triangular shape, and "tricoli"is the word in Aeolian dialect for triangle. It stretches on the northern side of the island of Salina, facing north-west and overlooking the blue Mediterranean Sea.
The fermentation is based exclusively on native yeasts and takes place at a controlled temperature.

Tasting notes: The first aromatic impression is elegant: white flowers (jasmine) are followed by fruit (apple and grapefruit) to then shift to fine herbs.
The glass expresses the true nature of the Malvasia grape. A briny note is distinct and persistent.

NERO DU MUNTI 2016

The Corinto Nero, just as the Malvasia di Lipari, is a native vine of the volcanic Aeolian Islands. In this case it is pure and harvested form the vineyards on the island of Lipari, which are located in an old crater called Fossa del Monte (pit of the mountain).
These plants survived the philloxera attack thanks to the composition of the soil in the crater, which contains ash, sand and pumice.
One century year-old ungrafted plants (about half a hectare), and grafted plants (one hectare), give birth to this wine.
The vineyards face south-west and are 300 meters above the sea level.
This wine ages partly in oak barrels and partly in steel tanks for about one year.

Tasting notes: Intense ruby color, red fruit flavors: cherry, blackberry, pomegranate, a hint of spices, elegant tannins. A balanced wine.

Occhio di Terra
(pron. òkkio dee tèrra)

Occhio di Terra Malvasia is a dry white wine, a real marvel of scents that are delicately disclosed as you open the bottle. In this case, the grape variety "Malvasia di Lipari" is pure, powerful and finely expressed.
The name literally means "Eye of the earth", referring to the vineyard, which is a piece of land that is particularly rich and generous.

The grapes are harvested on the first week of September. The wine ferments with its skins at a controlled temperature. The must-wine remains in contact with its skins for about 30 days. After the alcoholic fermentation, follows the malolactic fermentation. The obtained wine stays on its fine lees for about 6 months. After that, the wine is racked and lightly filtered to be bottled.

Chianu Cruci
(pron. kiànu crùchi)

Chianu Cruci is the name of a part of Valdichiesa, a beautiful valley between the two volcanoes of the Island of Salina. Among the white wines produced by Caravaglio, this one remains the longest on its skins. 80%

Malvasia grapes and 20% other local grapes with white berries are used for this wine. They are harvested on the second week of September. The grape is then destemmed and left to macerate.

After a month of maceration, the skins are separated from the wine, thus obtaining half of the original volume. The wine then rests and goes through the malolactic fermentation.
Spring is awaited to then rack the wine in order to get rid of any sediment and bottle it.

Palmento di Salina

The Palmento di Salina wine shows a bright red
color. More than any other wine, it really
represents the traditional ways of the Aeolian
Islands: using various grape varieties and
macerating in the typical concrete and stone
basin (the “palmento”).
The grapes were harvested in August 2017 from
plants that are over 30 years old. The local red-
berry varieties include Nerello Mascallese,
Corinto Nero, and Calabrese.
The grapes are destemmed and put to macerate.
One third of the total macerates for 24 hours and
the other two thirds are left to macerate for 48
hours. Pressing, to eliminate the skins, two thirds
of the total volume remain.
After the alcoholic fermentation and the
malolactic one, the obtained wine is poured in
containers and filled to the brim to rest until
spring of the next year.
The wine is then racked and left to rest for 15
days to leave any sediment behind and then be
bottled.