Malvasia di Lipari, a lightly aromatic white grape of Sicilia is also known as Malvasia. It has a red mutation known as Rosada and is also known as Malvasia di Sardinia.
In the 1st century BC, Diodorus Siculus remarked that the vine was introduced by the Greeks, even if the origins of viticulture on the islands are much older, as indicated by the inscriptions on coins of the 5th and 4th centuries BC. The coins bear the design of a cluster of grapes, which demonstrates the importance of grape growing.
The Malvasia of the Lipari Island is made with techniques that have changed little over the centuries. The grapes are gathered when they are extremely ripe and then put out in the sun for 10 days on large mats made of bamboo canes.
A passito or “dolce naturale” type is made with the natural drying of the grapes. The wine must have a minimum alcohol of 18 degrees and a residual sugar of not less an 6 degrees. The liquoroso must be aged for six months and must have an alcohol of at least 20 degrees and a residual sugar content of not less than 6 degrees.
Malvasia delle Lipari DOC – This aromatic wine is produced in the Eolian or Lipari Islands from Malvasia di Lipari and a small amount of Corinto Nero made in three types: one for consumption with meals, one to accompany desserts and, the third, a liqueur wine with minimum alcohol levels of 11.5, 18 and 20 degrees respectively. It is one of the most ancient of Sicily.