Malvasia
 
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Malvasia

The noble fruit of the Aeolian islands. The grape is harvested early, resulting in dry wines with good acidity, hints of aromatic herbs and floral notes. When harvested fully ripe and dried for a short time, the results are excellent sweet wines.

It belongs to the category of aromatic wines, and one of the many Malvasia varieties cultivated in Italy, is native to Salina and probably brought to the island by the Greeks between 588 and 577 B.C.

The Capofaro Malvasia grapes are dehydrated in the shade, to maintain the fruit’s fragrance and provide elegance to the wine. The gentle pressing and the use of low fermentation temperatures, allow to extract and maintain the typical aromaticity of the grapes. There are two labels of Malvasia produced: the sweet version, and Didyme, the dry one.