This wine is made from Malvasia delle Lipari grapes, grown on a co-planted vineyard, an omen of the foresight of the commander to whom this label is dedicated. The old spur-trained vines have up to 9/12 eyes. Harvesting is by hand then one half of the grapes arriving at the winery macerates on the skins for 24 hours and is pressed (soft pressing), the other half is harvested the following day and then goes into direct lung press. Spontaneous fermentation, maturation on fine lees in steel tanks for 12 months, 3 months in bottle. Low sulphite content, 30/40 mg/hl.
| Brand | Barbanacoli Azienda Agricola - Malfa - Isola di Salina |
|---|---|
| Vintage | 2022 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 12.5% |
| Grapes | Malvasia |
| Varietal | Salina IGT |
| Type | White Wine |
| Agricolture | natural yeasts organic agriculture sustainable |
| Country | Italy |
| Region | Sicilia |
Allergens
|
Contains Sulphites |
| Pairings | Fresh Cheese Seafood Seasonal Vegetables Shell Fish White Meat |
Salina the greenest island of all the Aeolian Islands is distinguished from its sisters by its unique camel-hump shape, with its two mountains that can be seen from the Sicilian coast. It is the result of the formation of the island by six volcanoes. Between these two mountains lies the valley of Barbanacoli, where Diego and Clara, he an islander from Paris, have taken over the cultivation of three hectares of vineyards. In the 1970s, Pino Carrà, a long-time commander and great lover of his island, planted native vines to enhance the characteristics of such a beautiful and unique place.
This thought has remained the basis of the two winegrowers, who reflect their attention to terroir and take care of the different vines that alternate on the slopes and terraces of the valley. The vineyard is located about 250 metres above sea level, on soil formed by the last lava flow some 15,000 million years ago. Two thirds of this area is part of the Monte Fessa delle Felci nature reserve.
The island is so small that the sea breeze is always present. This gives all the wines flavour and iodine, but also a high level of humidity in the vines. This is why Clara and Diego only use sulphur and copper sulphur in the vineyard (once a year) to ensure the highest quality of the grapes.
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