Malvasia of Lipari
In all the islands of Aeolian archipelago the Malvasia is produced from a long time. The grapes are 95 percent Malvasia of Lipari, a local variety introduced by the Greeks in the fourth century BC, and from 5 to 8 percent Black Corinth The colour varies from yellow gold and amber, as they load more aging proceeds, bouquet with hints of privet and broom, sweet, full, with hints of tamarind and remarkable aroma. It can be aged from three up to eight and more years and be served opening the bottle only a few minutes before, even with fresh fruit salad and pastries.
Malvasia Passito of Lipari
The version Malvasia Passito of Lipari, also called Natural Sweet, is obtained from the same grapes used for the "normal" one, but left in advance and partially dried on the vine or on mats. The colour is amber, the scent of exceptional breadth with hints of eucalyptus, honey, wild flowers, herbs and privet, sweet elegant, velvety, with a light taste of apricot and aromatic persistence. It can age also ten years and is served opening the bottle only a few minutes before, by itself as a meditation wine. There is also a version of "liqueur" with 20 ° alcohol, of which 16 took place.
Marsala
Now known worldwide the Marsala is produced for centuries in the province of Trapani and is prepared in several types, due to different mixtures of grape and grape varieties. To achieve this fortified wine, along with the passito of Pantelleria and Malvasia of Lipari considered the prince of Sicilian dessert, in fact uses grapes of Grillo, Cataratto, Pignatello, Calabrese, Nerello, Damaschino, Inzolia and Nero d'Avola with addition of ethyl alcohol in wine or brandy. The marsala also differ according to sugar content - dry, semidry and sweet - and aging: Fine, when the wine has at least a year, Superior for wines of two years, Superior Reserve (four years), Virgin or Soleras (five years), virgin or seasoned Soleras (ten years).
.png)