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Malvasia delle Lipari Passito 2019 - D'amico Salvatore
D'amico Salvatore

D'amico Salvatore - Malvasia delle Lipari Passito - 2019 - 50 cl

€55.86 €57.00 -2%
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The grapes undergo natural drying in the vineyard and on racks in the sun for 15-20 days, followed by a long fermentation in acacia barrels. Aged for 12 months, it's perfect with desserts and cheeses. Try it now! [meta_keywords] => Malvasia delle Lipari Passito [meta_title] => Malvasia delle Lipari Passito 2019 - D'amico Salvatore [link_rewrite] => d-amico-salvatore-malvasia-delle-lipari-passito-2019-50-cl [name] => D'amico Salvatore - Malvasia delle Lipari Passito - 2019 - 50 cl [description] => D'amico Salvatore Malvasia delle Lipari Passito is a highly prized Sicilian wine, belonging to the Malvasia delle Lipari DOC denomination. Made from 95% Malvasia delle Lipari and 5% Corinto Nero , this white passito wine hails from the island of Salina, Sicily, Italy. With an alcohol content of 15%, it is an organic and artisanal wine, produced without the addition of sulfites. 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  • Type  White Passito Wine
  • Appappellation  Malvasia delle Lipari DOC
  • Grape variety  95% Malvasia delle Lipari, 5% Corinto Nero
  • Area  Messina
    Salina
  • Messina
  • Vintage  2019
  • Soil  sandy volcanic
  • Alcohol  15%
  • Production philosophies  Artisanal
    Biological
    Without added sulphites
  • Serve at  10 °C
  • Pairing  Cheeses
    Sweets
  • Bottle size  50 cl
  • Allergens  Contains Sulphites
  • Blend
  • Refinement  Glass
  • Need a hand? Consult the Glossary
A0888-19
4 Items

Description

D'amico Salvatore Malvasia delle Lipari Passito is a highly prized Sicilian wine, belonging to the Malvasia delle Lipari DOC denomination. Made from 95% Malvasia delle Lipari and 5% Corinto Nero , this white passito wine hails from the island of Salina, Sicily, Italy. With an alcohol content of 15%, it is an organic and artisanal wine, produced without the addition of sulfites. The grapes grow on sandy volcanic soil and undergo an initial natural drying process on the vine through a late harvest. After harvesting, the grapes are further dried on racks in the sun for 15-20 days until they reach the right sugar content. Vinification involves pressing with a press and a subsequent long fermentation, lasting approximately 60 days, in acacia barrels. Fermentation is driven by indigenous yeasts naturally present on the grape skins. After 60 days, the first racking takes place to eliminate the coarsest lees, but fermentation continues on the fine lees until the June following the harvest. Once fermentation is complete in June of the year following the harvest, the passito wine ages for a further 12 months in acacia barrels. This wine pairs perfectly with desserts and cheeses and should be served at 10°C.

D'amico Salvatore

The Salvatore d'Amico Farm is one of the oldest on the Island of Salina and is a small family-run business, operating in the Municipality of Leni. Family memories allow us to reconstruct the history of the company over three generations: it was started by grandfather Antonino Divola, in the early years of the twentieth century, creating the first winery in Valdichiesa locality and after his death, which occurred in 1964, his daughters Nunzia and Grazia continued. Over the years, the land cultivated as vineyards has gradually increased from an initial hectare, from which the entire production of the family business came, to three hectares. The installation of new vineyards required a lot of effort due to the morphology of the land, which made the construction of terraced systems particularly laborious through the restoration of the old dry stone walls, along which caper plants grow spontaneously

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