Tenuta Di Castellaro Malvasia delle Lipari 2017

Tenuta Di Castellaro Malvasia delle Lipari 2017

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Malvasia from the island of Lipari is one of the most iconic sweet wines of Italy. Our Malvasia is born with the specific intent to show that there can be freshness and mineral territoriality even in a wine with sweetness. A grape juice that wraps in an embrace of sweetness and finally of marine brightness.

The vines are terraced on southwest-facing slopes in sandy and volcanic soils. In addition to Malvasia delle Lipari, there is 5% Corinto added to achieve the beautiful amber color - as allowed by the DOC. After a rigorous harvest selection of the grapes with the most ripeness, acidity, the clusters are laid out on special racks in the sun for about 15 days. The dried grapes shrivel and concentrate to intensify the sugars. Once drying is completed, the grapes are directly pressed and the resulting juice is fermented and aged in oak barrels – a process that takes at least 18 months. The incredible balance of sweetness and freshness lead to not only enjoyment upon release, but also aging of up to 15 years.

Tasting notes:

Brilliant golden yellow color. A complex nose of ripe apricot, fig, elderberries and raisins with hints of Mediterranean herbs. The taste has an incredible balance between sweetness and acidity that make the wine pleasantly fresh.

Press Notes:

The 2017 vintage is yet to be reviewed. 2016 received 92 Points from Monica Larner of Robert Parker Wine Advocate: “The 2016 Malvasia delle Lipari Passito (packaged in a 375-milliliter bottle) opens to a beautiful deep gold color with vibrant orange highlights. The wine is sweet and sticky, like any respectable Sicilian passito wine should be, with a very interesting bouquet that spans from yellow rose to tropical fruit and honey to dried oregano or sage. There is a spicy touch of anise seed or white licorice as well. This vintage is clear, clean and very expressive. You get lots of Sicilian sunshine packed within this bottle. Only 4,000 bottles were made. Fruit is harvested in August and left to dry on racks positioned about 60 meters from a cliff facing the sea.”