Didyme

When Malvasia is harvested at the optimum stage of ripeness and vinified immediately, it gives us this dry wine with an ideal acidity to enhance its flavour. Expression of this volcanic territory in its essence, Didyme bears the ancient name of the island of Salina.

 
 
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Didyme
Didyme
Grapes:
Malvasia.
Appellation:
Malvasia I.G.T. Salina.
Production area:
Capofaro Estate - Salina - Aeolian Islands.
Training system:
Espalier.
Pruning system:
Guyot.
Vines per Ha:
4,000 in average.
Yield per Ha:
68 q..
Production method:
In stainless steel tanks.
Fermentation temperature:
16°C.
Maceration:
About 15 days.
Malolactic fermentation:
Not developed.
Ageing:
4 months in stainless steel tanks with fermenting agents.
Alcohol content:
12.50% Vol.
Wine analytical data:
pH 3,28 - TA 5,60 g/l - RS 1,80 g/l - TE 20,90 g/l.
 
 

MALVASIA

MALVASIA

Belonging to the group of aromatic grapes, it is one of the several Malvasia grapes cultivated in Italy, and it is present exclusively in the Aeolian archipelago, especially in Salina. It was probably imported on the island by the first Greek settlers between the year 588 and 577 B.C. and it likely owes its island acclimatization to its strong resistance to saltiness. It presents a five-lobed leaf of medium-size. The grape cluster is medium, with a straggly and lengthened cylindrical shape. The grape ranges from medium to small, it is round, with thin-skin and it is slightly pruinose. It acquires an intense golden yellow color when fully ripened.  It is the noblest fruit of the Aeolian Islands; if harvested early, it provides dry wines with good acidity, with hints of aromatic herbs and flowers. If harvested at late ripening and with a short drying, it provides excellent sweet wines.