Malvasia di Salina Capofaro Tasca d’Almerita 2021 Cl 50

Malvasia di Salina Capofaro Tasca d’Almerita 2021 Cl 50

Harvest 2021

Malvasia according to Tasca d’Almerita.
From the “Amphitheater” vineyard, 50 meters above sea level, with soil characterized by a loose, sandy texture from the degradation of very ancient lava sediments. Despite its high porosity, the soil possesses good water retention. Limestone is absent and the reaction is sub-acidic with pH 6.5.
It is a soil generally poor in nutrients and organic matter, which is easily degraded due to its porous structure and warm climate. To remedy the deficiency, annual legume green manure is practiced, which enriches the soil with organic matter and nitrogen. Good, on the other hand, is the presence of trace elements, which are essential for grape quality.
In the vineyard, we try to have a large leaf area to cover the clusters, so as to avoid berry scald and ensure aromaticity. The training system is generally espalier, but in a small terrace we also find 240 sapling plants. The new plots have a spacing of 2 meters between rows and 1 meter between plants (5,000 plants/hectare). Pruning is Guyot type, with very long shoots (12-14 buds) to encourage Malvasia production, but also to make up for bud breakage caused by strong sea winds. The grapes ripen, generally in the first decade of September, and dehydrate slowly while maintaining good acidity and moderate alcohol content.
We like the integrity of the fruit, and rather than drying the grapes in the sun, we do it in the shade, aiding the dehydration process without losing the varietal notes contained in the delicate skin.

Malvasia di Salina Capofaro 2021 – Data Sheet

Grape varieties: Malvasia
Denomination: Salina IGT
Wine-growing area: Tenuta Capofaro – Salina – Aeolian Islands – Sicily
Vineyard: Amphitheater
Year of implantation: 2004
Altitude: 50 m above sea level.
Exposure: north/east
Training system: espalier
Type of pruning: guyot
Density of vines per hectare: 5,000
Method of withering: on racks
Grape yield per hectare: 35 ql
Fermentation: in stainless steel tanks
Fermentation temperature: 16°C
Length of fermentation: about 25 days
Malolactic fermentation: not carried out
Aging: in steel tanks for 6 months
Alcohol content: 11.5 % Vol.
Wine analytical data: pH 3.43 – AT 7.5 g/l – ZR 135 g/l.