Salina is one of the most important tourist destinations of the Aeolian Islands, and more generally of Sicily. Long selected as a favorite island for families and long-stay vacationers, in recent years the island has become a popular tourist destination for young travelers who find the right balance between worldliness and nature, relaxation and nightlife, in the embracing embrace of a sea crystal clear. The island of Salina also boasts, for some years, the Five Sails of Legambiente, assigned to those tourist places that have best managed to combine the tourist offer with respect for the environment.

Salina is an island rich in water and is the most fertile of the Aeolian islands: precious grapes are grown from which the “Malvasia delle Lipari” is obtained, a wine with a sweet taste, and capers that are exported all over the world.

The farm is located on the island of Salina and was born in 1955 from the work of an ancient local family with a small production of 500 liters. In 1978 the first plot is entered in the register D.O.C.

Today it counts on almost 4 hectares of land planted with vines with most of the production of Malvasia passito d.o.c.

The tradition handed down from generation to generation pursues the intent of always: to produce good wine and excellent Malvasia. Golden wine with amber reflections and a delicately sweet flavor, Malvasia was called in ancient times “nectar of the gods”. The Malvasia vine was imported by the first Greek colonizers around 588 BC in the island of Salina, where the well-ventilated and volcanic soil of volcanic origin is placed at 300 meters above sea level. This delicate wine was awarded the D.O.C.

According to tradition, Malvasia is the result of a drying process of grapes, which is spread over the typical “cannizze”.

The company has 4 wines in production, among which the best known is Malvasia delle Lipari (DOC passito), next to a dry white Malvasia Salina (Bianco del Comandante), a white Salina Catarratto and Inzolia, a red Saline Nerello Mascalese and Nerello Cappuccio. Distilled grappa from Malvasia passita is also highly appreciated.