Caravaglio
Occhio di Terra Malvasia Salina 2025
| Denomination | IGT Salina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Malvasia di Lipari |
| Aging | Ageing on its fine lees for approximately six months |
- Grape variety and style: Dry aromatic white wine made from 100% Malvasia delle Lipari
- Volcanic origin: Salina Island, vineyards at 350m altitude influenced by sea breezes
- Aromatic profile: Notes of peach, apricot, mango, sage, citron and green tea
- Winemaking: Macerated for 10 days on the skins, indigenous yeasts, 6 months on the fine lees
- Taste and pairings: Soft and savoury flavour, saline finish; ideal with fish and shellfish
Description
Wine style
Occhio di Terra Malvasia Salina by Caravaglio is a dry white wine with a Sicily Typical Geographical Indication (IGT) that expresses the authentic character of Malvasia di Lipari. The winery defines an elegant aromatic profile, enriched by an enveloping structure obtained through skilful maceration on the skins. On the nose, notes of yellow peach, apricot and mango emerge, accompanied by nuances of sage, citron and green tea. On the palate, the softness of the sip blends with a lively freshness, leading to a mineral and saline finish of great persistence.
Origin
This white wine is born in Salina, in the heart of the Aeolian archipelago. The vineyards are located in the Valdichiesa area, at approximately three hundred and fifty metres above sea level. The volcanic soils and Mediterranean climate give the grapes a natural acidic tension and a distinct savouriness. The Caravaglio winery adopts organic farming principles to preserve the identity of the territory. The influence of sea breezes defines a clear aromatic profile, ideal for pairing with shellfish, delicate first courses and fresh cheeses.
How it is produced
The manual harvest takes place at the beginning of September. Fermentation is activated by indigenous yeasts in temperature-controlled stainless steel tanks and involves a ten-day maceration on the skins, fundamental for providing texture and complexity. After malolactic fermentation, the wine ages for about six months on the fine lees, acquiring volume and roundness. The process ends in spring with a light filtration, carried out with care to protect the integrity of the grape variety.
History and Fascinating Facts
Founded in 1989 on Salina, the Caravaglio winery enhances the volcanic territory of the Aeolian Islands thanks to the passion of oenologist Antonino Caravaglio. Grown at an altitude of 350 metres in the municipality of Leni, the organic grapes express the authentic identity of the Salina PGI denomination. Through meticulous experimentation with maceration, his wines interpret Malvasia di Lipari in its purest form, ensuring remarkable longevity. This excellence is confirmed by awards such as the Tre Bicchieri, the Veronelli 3 Gold Stars, and the Slow Wine Top Wine.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1992
- Oenologist: Antonino Caravaglio
- Bottles produced: 50.000
- Hectares: 12
Tourism had converted the island's economy, which had gradually almost lost its predominant agricultural identity. Everything happened very quickly and this sudden change also changed the anthropological footprint and relations changed accordingly. But Caravaglio was convinced: he wanted to develop his agricultural project and he wanted to do so by aiming for maximum qualitative development. He was thinking of the two traditional crops: wine and capers. The company was founded in 1989.
Aiming for quality immediately meant making an important choice: to produce according to the dictates of organic farming. At the beginning it was two hectares, his father's land. Gradually, other plots of land were added, either rented or purchased in instalments, until the current size of around 20 hectares was reached, divided into around 30 different plots. In 1994 he met Elisa Giuffrè, a teacher, also from Salina, and they fell in love.
They married in 1998, the year before founding the company. It goes without saying that husband and wife have always followed the project together. In 2002 Alda was born. Children are also projects for life.
Today the directly managed vineyards are spread over an area of about 20 hectares. Nino Caravaglio is the creator and manager of the company. Thanks to his studies, he closely and rigorously follows the field, but it is he himself who also takes care of the oenological aspects, with the necessary analytical support he assesses from time to time. The commercial side is also followed to a great extent on his own. The company therefore manages the entire chain from production to sales. Today, Nino Caravaglio's outlook is optimistic:
"We are slowly recovering the reality of the land, of wine, of capers, of crops. This recovery is not an operation aimed at the past, but looks ahead to give uniformity to the island, an identity that fits in perfectly with the prospect of tourism, and with that of a reality that grows and compares with an open mind".
This is the spirit in which the family business, which Nino Caravaglio runs with total dedication and conviction, operates and plans today. He has achieved many results and made many intuitions that have opened up innovative paths, without ever betraying history and tradition. The decision to vinify Malvasia grapes as a dry white wine, a wine to drink throughout a meal, but with high quality characteristics, was very important.
This is how the first dry Malvasia of the Aeolian Islands was born, that of Nino Caravaglio, in 2010. The road was open. Caravaglio continued his research and, next to that Malvasia, a second one was born in 2013.
Climbing the ladder of excellence, this new Malvasia was a cru. He called it Infatata: it was and is produced exclusively with grapes from the Tricoli vineyard. Since 2015 again a new wine, made with maceration, partly in amphora and partly in steel, which I chose to make this year.
It is a convinced experimentation for me, which allows me to put dry Malvasia to the test in terms of longevity. We have called it Occhio di terra. That is precise and precious, an ancient expression used by my grandmother and which I remember with affection.
Territorial wines, for Nino Caravaglio, means wines that express the extraordinary specificity of the territories of the archipelago. This is why he has chosen and worked hard to produce wines on the other islands as well. Nero du Munti (black Corinth) is produced on Lipari. In Stromboli we have plans for the future. Read more
| Name | Caravaglio Occhio di Terra Malvasia Salina 2025 |
|---|---|
| Type | White still aromatic |
| Denomination | Salina IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Malvasia di Lipari |
| Country | Italy |
| Region | Sicily |
| Vendor | Caravaglio |
| Story | History and Fascinating Facts Founded in 1989 on Salina, the Caravaglio winery enhances the volcanic territory of the Aeolian Islands thanks to the passion of oenologist Antonino Caravaglio. Grown at an altitude of 350 metres in the municipality of Leni, the organic grapes express the authentic identity of the Salina PGI denomination. Through meticulous experimentation with maceration, his wines interpret Malvasia di Lipari in its purest form, ensuring remarkable longevity. This excellence is confirmed by awards such as the Tre Bicchieri, the Veronelli 3 Gold Stars, and the Slow Wine Top Wine. |
| Origin | Valdichiesa, Leni, Salina Island, Aeolian Islands, Sicily, Italy |
| Climate | Mediterranean |
| Soil composition | Volcanic |
| Harvest | First week of September |
| Fermentation | About 10 days |
| Production technique | Maceration on the skins in temperature-controlled tanks; fermentation with indigenous yeasts; malolactic fermentation; ageing on fine lees |
| Wine making | Hand-harvested in early September; fermentation in temperature-controlled stainless steel tanks using indigenous yeasts, with skin maceration for approximately 10 days; followed by malolactic fermentation and ageing on the fine lees for about 6 months, with a light final filtration. |
| Aging | Ageing on its fine lees for approximately six months |
| Allergens | Contains sulphites |