The Malvasia delle Lipari is an ancient and fascinating wine with Greek roots, brought back to prominence in the twentieth century. Made from Malvasia and Corinto Nero grapes, it is left to dry in the sun on traditional cane racks to acquire unique aromas and flavors. The result is a golden wine with coppery reflections, boasting aromatic scents of apricot, citrus, and honey. Flavorful and enveloping, it is the perfect accompaniment to desserts and aged cheeses. Discover the essence of the island of Salina in every sip.

The purchase of this product is reserved for users of legal drinking age under applicable law.

This product is seasonal and is available only during certain times of the year. Reservations are open for delivery at the end of January. Please write to for purchase or contact the number 0498258938.

Availability: In stock (can be backordered)

SKU: WIN-VIR-MALVASIA Categories: , Tags: , , , ,

The Virgona Agricultural Company was born to complement a long winemaking tradition, contributing to the enhancement and renewal of the wine production of Salina, given the economic, social, historical, and cultural importance that this sector has always had on the island.

The careful and passionate family management oversees winemaking in all its phases, offering the certainty of correct transformation to obtain a product of high quality and absolutely genuine and natural taste.

The vineyards are located in the splendid and fertile hilly area of Malfa. Over the years, the winery has undergone the necessary transformations to adapt to the most modern technologies while maintaining the distinct personality of the wines.

Malvasia delle Lipari D.O.C. Passito is considered the flagship product of Aeolian agriculture. This wine is one of the oldest in Sicily, introduced to the island by Greek colonizers around 588 B.C., and its name almost certainly derives from the Greek city of Monenvasìa, in the Morea region, now Peloponnese.

In the nineteenth century, a powerful Salina merchant fleet traded it throughout the Mediterranean, and after a period of low production due to phylloxera that destroyed most of the vineyards, cultivation was again encouraged in the second half of the twentieth century, bringing back to prominence this dessert wine which obtained DOC recognition in 1973.

It is produced with Malvasia grapes and a small percentage of Corinto Nero, partly left to wither on the vine and after harvesting exposed to the sun on traditional cane racks (cannizzi) for about 15 days.

The destemmed grapes are gently pressed, and the obtained must is stabilized and refined for a period of 8 months. Then it is ready to be bottled.

Suggestions: Serve at 8 – 10°C; pairs perfectly with all types of desserts and aged cheeses.

The purchase of this product is reserved for users of legal drinking age under applicable law.

Weight 0,500 kg
Technical Data Sheet:

Grapes Used: Malvasia delle Lipari (95%), Corinto Nero (5%)
Soil: Malfa territory – ME – (Salina Island)
Soil Type: Slightly sloping volcanic soil at 250 m above sea level
Training System: Espalier
Pruning System: Guyot (Malvasia), spur pruning (Corinto Nero)
Yield per Hectare: 45 quintals
Harvest: Second decade of September, the grapes are strictly hand-picked and placed in special crates for transportation to the cellar for better preservation of the product.
Drying Type: Grape drying under the sun on racks for about 25 days.
Vinification: After destemming, the grapes undergo cold maceration for about 24 hours at a temperature of 8°C for better extraction of aromas and to create a wine with excellent structure. After static settling, fermentation of the must takes place at a temperature of 15°C for about 25 days. Fermentation is stopped at around 14% natural alcohol with approximately 140 g/l of residual sugar.
Color: Golden with coppery reflections
Aroma: Aromatic, intense, delicate, and persistent; aromas of apricot, citrus, and honey are detected.
Taste: Harmonious, distinctly Sicilian, with hints of raisins.
Alcohol Content: 14.2% ethyl alcohol
Sugar Content: Approximately 132 g/l
Total Acidity: Approximately 5.2 g/l expressed in Tartaric Acid Volatile Acidity – 0.80 g/l.
Malolactic Fermentation: Not carried out.

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