Malvasia delle Lipari is an ancient and fascinating wine with Greek roots, revived in the twentieth century. Made from Malvasia and Corinto Nero grapes, it is left to dry in the sun on traditional reed racks to acquire unique aromas and flavors. The result is a golden wine with coppery highlights, with aromatic notes of apricot, citrus, and honey.
Tasty and enveloping, it is the perfect accompaniment to desserts and mature cheeses. Serve at 8 – 10° C; it pairs perfectly with all types of desserts and mature cheeses.
The purchase of this product is reserved for users of legal age pursuant to applicable law.
Technical data sheet:
Grape varieties used: Malvasia delle Lipari (95%), Corinto Nero (5%)
Land: Malfa area – ME – (Salina Island)
Soil type: slightly declining, volcanic in origin, at 250 m above sea level
Training system: espalier
Pruning system: Guyot (Malvasia), spurred cordon (Corinto Nero)
Yield per hectare: 45 quintals
Harvest: second ten days of September, the grapes are harvested strictly by hand and, to better preserve the product, are placed in special crates for transport to the cellar.
Type of drying: the grapes are spread out in the sun on racks for approximately 25 days.
Vinification: After destemming, the grapes are cryomacerated for approximately 24 hours at a temperature of 8°C for greater extraction of aromas and to create a wine with excellent structure. After static decantation, the must is fermented at a temperature of 15°C for approximately 25 days. At 14° natural alcohol content, fermentation is stopped with approximately 140 g/l of zr.
Color: Golden with Copper Reflections
Aroma: Aromatic, intense, delicate and persistent; aromas of apricot, citrus and honey are evident.
Taste: Harmonious, overbearingly Sicilian, with hints of raisins.
Alcohol content: 14.2% ethyl alcohol.
Sugar content: approximately 132 g/l.
Total Acidity: approximately 5.2 g/l expressed as Tartaric Acid Volatile Acid – 0.80 g/l.
Malo-Lactic Fermentation: Not carried out.
