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2022 Salina Malvasia “Abissale”
VignedimareThis bottle had hardly been in the shop for a handful of days before excited murmurs began: new oyster wine! Winemaker Nino Caravaglio, a recent addition to our portfolio, brings us two renditions of the Aeolian islands’ native grape, Malvasia di Lipari. Abissale is the leaner of the two—salty, sprightly, and grown on Salina’s volcanic silt and clay. Citrus and green guava round out crystalline minerality while the bottle begs to be taken to your next gathering around frutti di mare.
—Allyson Noman
Wine Type: | white |
Vintage: | 2022 |
Bottle Size: | 750mL |
Blend: | Malvasia di Lipari |
Appellation: | IGP Salina |
Country: | Italy |
Region: | Sicily |
Producer: | Vignedimare |
Winemaker: | Antonino Caravaglio |
Vineyard: | Planted in 2015; 1.5 ha |
Soil: | Volcanic silt, clay |
Aging: | Aged 18 months in a used 500-liter oak tonneaux |
Farming: | Organic (practicing) |
Alcohol: | 13% |
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About The Producer
Vignedimare
Off the northeastern coast of Sicily, on the volcanic Aeolian Islands of Salina and Stromboli, Antonino Caravaglio has built what is unquestionably the most qualitative collection of vineyards and wines in this little slice of Italy. In this harsh, yet fertile terrain, he is attempting to revive the ancient, but largely abandoned, viticultural traditions of the region. Currently, Nino’s entire production is devoted to Malvasia di Lipari. The variety has evolved on these islands, undisturbed, to create its own identity, and it is capable of producing truly spectacular dry and aromatic white wines. Nino vinifies some of his Malvasia vineyards on Salina (“Abissale”) and Stromboli (“Verticale”) in small casks, yielding a textured, Burgundy-style expression of these fragrant whites. These are among the best whites made in the Mediterranean islands, and we are very excited to finally bring them to the USA.
About The Region
Sicily
Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.
While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.
Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.
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Kermit once said...
Kermit once said...
You don’t have to be rich to cellar a great wine.