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I vini delle isole minori della Sicilia | Uglygrapes

The wines of the smaller islands of Sicily | Uglygrapes

Carmine red. Red berry fruits, herbs, wet earth. Dense, saline, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Two-thirds of the grapes ferment on the skins for 48 hours, one-third ferments for 24 hours. Aged half in steel and half in wooden barrels on fine lees for 8 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Salina Rosso Igt

Corinto Nero

Nerello Mascalese

Nero d'Avola

Caravaglio

Vigneti località Lingua e Valdichiesa

Salina

Bright straw yellow. Flowers, fruit, citrus, herbs, mineral and saltiness notes. Firm, savory, aromatic notes.

Caravaglio winery's Infatata Malvasia Salina Igt comes from Malvasia di Lipari grapes grown in full respect of nature, in the Tricoli vineyard. The name of the wine derives from the triangular shape of the vineyard, cultivated on the northern side of the island of Salina, with northwest exposure.
The grapes are fermented exclusively on native yeasts, at a controlled temperature. The result is an elegate wine with a long persistence.

Caravaglio winery's Infatata Malvasia Salina Igt comes from Malvasia di Lipari grapes grown in full respect of nature, in the Tricoli vineyard. The grapes are fermented exclusively on indigenous yeasts, at a controlled temperature. The result is an elegant wine with a long persistence.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering on trellises. Fermentation in steel on native yeasts for 3 months. Aging in steel for 9 months.
<label>Sulfur dioxide:</label>na

Malvasia Salina Igt

Malvasia di Lipari

Vigneto di Tricoli

Yellow with golden highlights. Yellow fruits, flowers, herbs, citrus notes. Soft, balanced, acidic, savory.

Caravaglio winery's Occhio di Terra Malvasia Salina IGT is a dry white wine made from pure Malvasia di Lipari grapes, harvested the first week of September and vinified in the presence of their skins in temperature-controlled tanks. The resulting wine remains on its fine lees for about six months. Decanted, after a light filtration, it is bottled, and releases a smooth and balanced flavor.

Caravaglio winery's Occhio di Terra Malvasia Salina IGT is a dry white wine made from pure Malvasia di Lipari grapes, a white wine with a smooth, balanced flavor.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label> Spontaneous fermentation in steel with maceration for about 10 days. Maturation always in steel on fine lees for 6 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

Intense ruby red with violet hues. Ripe berries, sweet spices and hints of vanilla. Full, structured, soft tannins, persistent.

Cantina Caravaglio's Scampato Salina Rosso is made from 100 percent Corinto Nero grapes, a variety indigenous to the island of Salina. The vineyard , free standing with more than 100 years of age, is located on Lipari in the Fossa del Monte, an 'ancient crater, on soil rich in sand, pumice and volcanic ash that gives the wine its particular aromatic complexity. In 2018 the Fossa del Monte vineyards were restored to full production in 2020. The Caravaglio Winery is passionately dedicated to each stage of the production process, which is carried out exclusively by hand to preserve the authenticity of the winemaking tradition. The production process is characterized by special attention. Harvesting is done manually in mid-September, ensuring the highest quality of the grapes. Fermentation in contact with the skins lasts about 30 days and part of the grapes are fermented whole cluster, giving the wine more structure. Aging takes place in 500-liter wooden barrels for at least 18 months, contributing to an extraordinary depth of aromas.

Discover Cantina Caravaglio's Scampato Salina Rosso IGP, a red wine that embodies the authenticity of the Aeolian Islands. Using black Corinth grapes and an artisanal process, this wine offers an extraordinary sensory experience.

<label>Soil:</label>Sand, pumice, and ash
<label>Average vineyard age:</label>100 years
<label>Vineyard area:</label>n/a
<label>Planting system:</label>Treillis and low rows
<label>Planting density:</label>n/a
<label>Average yield per hectare:</label>n/a
<label>Harvest period:</label>Mid-September
<label>Vinification and aging:</label>Fermentation with skins for 30 days (one third of the grapes is fermented whole cluster). Aging in 500-liter wooden barrels for at least 18 months.
<label>Total sulfur dioxide:</label>n/a

Vigneto Fossa del Monte

Lipari

Straw yellow with amber highlights. Citrus, yellow fruit, smoky notes. Complex, almondy, savory, persistent.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late August and early September
<label>Vinification and ageing:</label>Grapes are whole cluster pressed and the must clarified by natural cold sedimentation. Barrel fermentation with manual bâtonnage every 15 days. Aged in Pyramitt barrels for at least 20 months, then 6 months in bottle.
<label>Sulfur dioxide:</label>na

Faint yellow with greenish highlights. Flowers, spices, herbs. Soft, enveloping, acid, aromatic notes, savory, mineral.

Favinia La Muciara from Firriato winery, is a blend of native Grillo, Catarratto and Zibibbo grapes grown in the Calamoni vineyard on the island of Favignana. The vineyards are planted just 10 meters from the sea, and the Mediterranean breeze that blows over the vineyards gives the wine a distinctive salty note wrapped in elegant aromatic notes.

<label>Soil:</label>null
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Leaning sapling
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>55-60 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel. Maturation on noble lees in steel with daily bâtonnage for 6 months.
<label>Sulfur dioxide:</label>na

Terre Siciliane Igt

Catarratto Bianco

Grillo

Zibibbo

Firriato

Favignana

Vigneti Tenuta di Calamoni

Luminous golden yellow, slightly veiled. White flowers, almond, citrus and saline notes. Powerful, warm, fine tannins.


Gabrio and Giotto Bini's Zibibbo Heritage, is a macerated white wine made from zibibbo grapes from over 120-year-old vines on the island of Pantelleria. This Orange Wine has freshness, light tannin and a marked savouriness, reflecting the island's volcanic terroir. The Pantellerian winemaking tradition, begun by his father Gabrio in the 1990s, continues with Giotto, who continues the natural approach to production desired by his father from the beginning. In the vineyard, the use of sulphur and copper is avoided, and two horses are left free to move between the vines during the winter, playing the role of natural fertilisers and ‘pruners’.  The grapes are carefully selected from centuries-old vines, grown on volcanic terraces. In the cellar, the must macerates with indigenous yeasts in terracotta amphorae immersed in tuff, followed by a long ageing in the same containers and then in the bottle. The Zibibbo Heritage wine is characterised by its golden yellow colour, aromas of white flowers, syrupy fruit and brackish notes. The sip offers an extraordinary marine note, depth and light tannin. To be enjoyed with fish dishes, risottos and white meat preparations.

Discover Gabrio and Giotto Bini's Zibibbo Heritage, a macerated white wine made from 100-year-old grapes from Pantelleria. Freshness and light tannins reflect the island's terroir. Natural and sustainable wine tradition. Perfect with fish, risotto and white meats.

<label>Soil:</label> Volcanic, sandy, poor in organic matter but rich in potassium and microelements.
<label>Average age of the vineyard:</label> 120 years
<label>Vineyard extension:</label> 4 ha
<label>Type of planting:</label> Alberello Pantesco
<label>Planting density:</label> 3000 vines per hectare
<label>Average production per ha:</label> 30 hl
<label>Harvest time:</label> nd
<label>Vinification and aging:</label> Spontaneous fermentation for about 20 days and maceration on the skins in 220l vats buried in the open-air tuff. Aging in amphora for 6 months, then in bottle for 3 months.
<label>Total sulfur dioxide:</label> 7 mg/l

Vino Bianco

Gabrio e Giotto Bini

Vigneti Serragghia

Limarsi

Golden yellow. Flowers, herbs, yellow-fleshed fruit. Bitter, fresh, broad persistent.

<label>Soil:</label>Volcanic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-September
<label>Vinification and ageing:</label>Maceration for about a month and a half in contact with the skins with subsequent malolactic fermentation. Aging in steel tanks for 6 months.
<label>Sulfur dioxide:</label>na

Salina Bianco Igt

Golden yellow with amber highlights. Tropical fruit, peach, apricot. candied citrus. Fresh, savory, citrus notes, mineral and oxidative.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. The vines are located in the Contrada Bukkuram area on the island of Pantelleria. The working of the soil, the care of the plants, the telling, the vinification and the aging are operations carried out exclusively by manual methods and make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. Processing carried out exclusively by manual methods make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>25 q
<label>Harvest time:</label>Late August, early September
<label>Vinification and ageing:</label>Spontaneous fermentation in terracotta amphorae without temperature control with maceration for about 15 days. Aging in the same amphorae on fine lees for 10 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>17 mg/l

Zibibbo Terre Siciliane Igt

Marco De Bartoli

Leonardo

Vigneti Bukkuram

Intense straw yellow. Minerals, citrus, flowers. Sweet, fresh, intense, slightly bitterish.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are suitable for producing a dry white wine with distinct mineral notes that is aromatic, intense and complex.

Zibibbo Pietranera Terre Siciliane IGT from the Marco De Bartoli winery is vinified using Zibibbo grapes grown in the winery's vineyards exposed on the northern side of the island of Pantelleria. The vineyards are cultivated using the Alberello Pantesco, a cultivation technique declared a UNESCO World Heritage Site, and are apt to produce a dry white wine with distinct mineral notes, aromatic, intense and complex

<label>Soil:</label>Volcanic, terraced hillside
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Cold maceration for about 24 hours. Fermentation in temperature-controlled stainless steel. Aging in French oak barrels for 6 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

Vigneti località Ghirlanda

Intense ruby red. Red fruit, spice. Balanced, tannic.

<label>Soil:</label>Ash, sand, pumice
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>1.5 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Aged for one year partly in steel and partly in oak barrels.
<label>Sulfur dioxide:</label>na

Corinto Nero Salina Igt

Ruby red. Red fruits, hints of spice. Tannic, balanced.

Corinto Nero is a native grape variety of the volcanic Aeolian Islands. The vineyards are located on Lipari, in the old crater of Fossa del Monte.  The Caravaglio winery's Corinto Nero is produced from centuries-old vines facing south at an altitude of 300 meters above sea level. The wine rests partly in oak and partly in steel for a year, and the result is a ruby-red, very balanced wine.

Caravaglio winery's Corinto Nero is made from 100-year-old vines on the island of Lipari, facing south at an altitude of 300 meters above sea level. The wine rests partly in oak and partly in steel for a year, and the result is a ruby-red, very balanced wine.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in steel with 30-day maceration. Aged in steel for about 9 months. Unfiltered and not clarified.
<label>Sulfur dioxide:</label>na

Bright caramel yellow. Mediterranean stain, fruit, citrus, flowers. Elegant, complex, pungent, full-bodied, fresh.

"Verticale" by Caravaglio is a white wine made from Malvasia grapes grown on the volcanic island of Stromboli. The wine is distinguished by its dark caramel color, bright and shiny. The nose has powerful hints of Mediterranean scrub, walnut and molasses, while the palate is initially grumpy and pungent, then explodes into notes of dried apricot, raisins and candied ginger. Fermentation and aging take place in oak barrels for about a year, giving the wine intense aromas of stone fruit, citrus and flowers. "Verticale" is elegant, complex, full-bodied and fresh, ideal with vegetarian dishes, fish, shellfish, crustaceans and white meats. Viticulture in Stromboli, once renowned, suffered a long crisis until its recent rebirth thanks to the efforts of Nino Caravaglio and other winemakers. Their project, Vignedimare, led to the planting of new vines in 2016, and after four years of care and labor, they have reaped their first benefits, producing 300 liters of wine. This wine represents not only the revival of an ancient tradition, but also an enhancement of the island's unique terroir.

"Verticale" from Caravaglio is a white wine from Stromboli, with caramel color and intense aromas of Mediterranean scrub, dried apricot and candied ginger. Perfect with vegetarian dishes, fish and white meats.

<label>Soil:</label>Tuff
<label>Average age of the vineyard:</label>8 years
<label>Vineyard size:</label>0.8 hectares
Planting<label>type:</label>nd
<label>Planting density:</label>3800 vines per hectare
<label>Average production per ha:</label>nd
<label>Harvest time:</label>end of August
<label>Vinification and aging:</label>Fermentation in wood. Aging in oak barrels for about 6 months.
<label>Total sulfur:</label>nd

Vigneti di Stromboli

Stromboli

Golden yellow with amber highlights. Candied fruit, exotic fruit, citrus, honey, flowers, herbs, menthol notes. Sweet, balanced, slightly acidic, lingering.

Malvasia delle Lipari Passito doc from Azienda Agricola Biologica Caravaglio is the jewel in the crown of passito malvasia production, a history of the Aeolian islands.
An extraordinary and regal wine in the early 20th century, it risked disappearance due to phylloxera, emigration and wars, but fortunately has been passed down in all its astonishing elegance.
Composed of 95 percent Malvasia grapes and 5 percent black Corinth grapes, placed to dry in the sun on traditional cannizzi for 15 to 20 days, after vinification the Malvasia is aged partly in oak and partly in steel for six months, and then six more months in the bottle.
Malvasia delle Lipari Passito doc is an amber wine with golden hues and an evocative bouquet.

Malvasia delle Lipari Passito doc from Azienda Agricola Biologica Caravaglio is the flagship of the production of passito malvasia, a history of the Aeolian islands, an amber-colored wine with golden hues and an evocative aroma.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>Withering on racks for 15-20 days. Fermentation in steel without addition of yeast. Aged partly in steel and partly in oak for 6 months, then an additional 6 months in bottle.
<label>Sulfur dioxide:</label>na

Malvasia delle Lipari Passito Doc

Amber yellow with golden highlights. Raisins, citrus, notes of honey and caramel. Consistent, enveloping, persistent.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. When fermentation is advanced, the previously dried grapes, and degreased by hand, are added to the wine, in several stages, and left to macerate for about three months until a balanced ratio between the alcohol component and the residual sugar is achieved. The result is a passito wine with an enveloping and persistent character that is unique.

Bukkuram Padre Della Vigna Passito di Pantelleria Doc from the Marco De Bartoli winery owes its special character to the processing of its grapes: 50% of them are dried in the sun for at least three weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. The result is a passito with an enveloping and persistent character, unique in its kind.

<label>Soil:</label>Volcanic, hilly-terrain
<label>Average vineyard age:</label>35 to 50 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 logs per hectare
<label>Average production per ha:</label>25 hl
<label>Harvest time:</label>Mid-August and early September
<label>Vinification and ageing:</label>Drying in the sun of 50% of the grapes for at least four weeks in special drying racks, bordered by large lava stone walls. The remaining part ripens on the vine until September. Spontaneous fermentation and maceration for 3 months in steel. Aged for 42 months in French oak barrels, then 6 months in steel
<label>Sulfur dioxide:</label>na

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Wines of Sicilia - Isole

'Favinia La Muciara' Terre Siciliane Igt

'Zibibbo Heritage Serragghia' Vino Bianco

'Scampato' Salina Rosso Igt

'Nzemi' Malvasia Salina Igt

'Occhio di Terra' Malvasia Salina Igt

'Infatata' Malvasia Salina Igt

'Palmento di Salina Rosso non Rosso' Salina Rosso Igt

'Chianu Cruci' Salina Bianco Igt

'INTEGER' Zibibbo Terre Siciliane Igt

'Pietranera' Zibibbo Terre Siciliane Igt

'Nero du Munti' Corinto Nero Salina Igt

'Occhio di Terra' Corinto Nero Salina Igt

'Verticale' Malvasia Salina Igt

Malvasia delle Lipari Passito Doc

'Bukkuram Padre Della Vigna' Passito di Pantelleria Doc