Malvasia grapes dried in the Tasca d’Almerita way. In the vineyard and in the winery, we seek to preserve the fruit and obtain the desired acidity and aroma, with a large leaf area covering the bunches, and with the slow dehydration of grapes well protected from the hot sun.
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.