From: Salina IGT, Italy
The Azienda Agricola Caravaglio Antonino is located on the island of Salina, in the Aeolian archipelago.
We are in the center of the Tyrrhenian Sea, north of Sicily, in an archipelago that is extraordinary because of its naturalistic beauty, its magnetic active volcanoes and the socio-ethno-anthropological charm of a culture that keeps the traditions linked to fishing and agriculture alive.
Nino (Antonino) Caravaglio comes from a historical family of Salina, the central island of the archipelago. In Salina, agriculture has always played a fundamental role, even surpassing that of fishing.
For centuries, the key products of the economy of this land were wine and capers.
Nino’s father collected 2500 kg of capers per year and produced red wine (nerello mascalese and cappuccio, perricone, calabrese, diavola …) that was sold as bulk wine or in wooden barrels, intended as blending wine for the Italian and French market.
Due to the early death of his father, it was the determination and sacrifice of his mother that supported Nino through schooling, at the Faculty of Agriculture of the University of Catania. He inherited 2 hectares of vineyards and began his adventure in 1989, with the goal of developing the quality of the product.
Aiming at quality immediately meant an important choice: organic farming.
Today, the Azienda Agricola Caravaglio has about 20 hectares, divided into many parcels, some of which are on the other islands of the Aeolian archipelago as well.
Nino manages the entire supply chain, from production to sale of the bottled wine, with insights that have opened to innovative ways, without ever betraying history and traditions.
Tasting Notes: Occhio di Terra Malvasia is a dry white wine, a real marvel of scents that are delicately disclosed as you open the bottle. In this case, the grape variety "Malvasia di Lipari" is pure, powerful and finely expressed.
The name literally means "Eye of the earth", referring to the vineyard, which is a piece of land that is particularly rich and generous.
The grapes are harvested on the first week of September. The wine ferments with its skins at a controlled temperature. The must-wine remains in contact with its skins for about 30 days. After the alcoholic fermentation, follows the malolactic fermentation. The obtained wine stays on its fine lees for about 6 months. After that, the wine is racked and lightly filtered to be bottled.
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