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2022 Rosso di Salina

Vignedimare
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A few weeks ago, my two-year-old son discovered volcanoes for the first time via an illustration in a library book. He was mesmerized, so I did what I do every time something seems to grab him: we consumed all the volcano content I could find until he moved on to the next mind-blowing phenomenon. As a total coincidence, during this time our second-ever shipment from the Aeolian Islands arrived. A volcanic archipelago, the Aeolian Islands are a cluster of seven pinpricks on the map just north of Sicily. Salina stands at their center and serves as the home island of Nino Caravaglio and his new project, Vignedimare. An extinct volcano, Salina is a relatively untrodden paradise teeming with native fauna and flora, including the wild caper bushes where Nino sources his other main export. As far as viticulture goes, Nino is the region’s icon and he proves why in this beautiful Salina rosso. Balancing a peppery, smoky essence that evokes its terroir, with an unexpected vibrance and freshness, this highly welcome new red wine will pair exquisitely with grilled tuna or a summery pasta.

Tom Wolf

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Technical Information
Wine Type: red
Vintage: 2022
Bottle Size: 750mL
Blend: 50% Corinto Nero, 40% Calabrese, 10% Nerello Mascalese
Appellation: IGP Salina
Country: Italy
Region: Sicily
Producer: Vignedimare
Winemaker: Antonino Caravaglio
Vineyard: 1.5 ha; planted between 1980 and 2000
Soil: Rocky volcanic sand
Aging: Aged for 2 years in stainless steel
Farming: Organic (certified)
Alcohol: 13.5%

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About The Region

Sicily

map of 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 inspecting wine barrels

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

Discount Eligible $30.00
AT CART MAX