Malvasia Secca Isola di Salina

HISTORY   The history of artisanal winemaking in the Aeolian Islands off the coast of Sicily essentially begins with five Spanish families, one of which is Caravaglio. These noble pioneers were invited to travel to these wild, volcanic islands in the early 1500s to develop agriculture.

 

Thus for more than 500 years, the Caravaglios have cultivated wine grapes on Salina and Lipari, establishing early on the traditions and practices that would be followed for generations. Winemaker Antonino Caravaglio’s ancestors were certainly among the first to partner with Venetian traders bearing rootstock from Greece, planting the original Malvasia delle Lipari and Corinto Nero vines.

Few vine-growing regions in the world can claim such an unbroken chain of organic cultivation. Grapes on these wind-swept hills have always been cared for naturally, cleansed by the sea-salty air of the Mediterranean and protected by the island’s mineral soils, which also kept the phylloxera blight at bay.

Caravaglio’s peerless Corinto Nero wine hails from these pre-phylloxera vines, many of which are more than 150 years old. This red grape has called the volcanic caldera of Lipari home for centuries and is a truly ancient variety, with its five-point leaves and naturally seedless fruit. Today Caravaglio is the sole artisan who has preserved Lipari’s traditions by bottling a pure Corinto Nero wine.

With each sunrise over the azure of the placid Mediterranean, you can find Antonino, his wife Elisa and their daughter Alda collecting organic capers that grow amid wild herbs on Salina’s steep cliffs or tending their organic vineyards by hand.

Each bottle of their wine is a breathtaking reflection of its origin: the light smoke in Corinto Nero’s aroma reflects its volcanic terroir while Malvasia’s refreshing saline tang reminds of sea spray.

VINEYARDS & WINEMAKING  Antonino Caravaglio was among the first artisans in Sicily to become organically certified in the 1990s; historically, his family’s vines and caper plants for centuries have been farmed according to organic principles.

 

Grapes are harvested by hand and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. White wines are aged in tank on fine lees for two to three months; red wines are aged on fine lees in a combination of 500L French oak casks and tank for one month. Very little sulfur is added during the winemaking process, to ensure the grapes’ natural flavors are allowed to express themselves fully.

Malvasia is a white grape native to Sicilia and grown on volcanic soils in Malfa district of Salina, the highest quality growing area on the volcanic island. Lemon and sea salt, bright acidity; a flavorful reflection of this sea-inspired terroir.

Aromas of Meyer lemons and sea salt, bright acidity; a flavorful reflection of sea-inspired terroir.