We are on Salina, the most authentic and natural of the Aeolian Islands. At dusk on the night before the harvest, crates are put out among the vines , transforming the process into a ritual. At dawn, the harvest begins; this year's was good in terms of both quality and quantity. The well-ventilated and cool climate made for a gradual maturation of the grapes. For Dydime, the grapes are already in the fermentation phase, whereas for Capofaro Passito, the process is much, much slower. Purposely contrary to the old regulations, instead of cooking in the sun, the grapes slowly dry at a controlled temperature in the shade in a traditional Aeolian structure in the town of Malfa. The cool and breezy climate allowed for good maturation and excellent grape quality.