Bianco dolce Salina IGT Passito Capofaro 2025 Tasca d'Almerita

What kind of wine it is

Capofaro by Tasca d’Almerita is a sweet white passito wine made exclusively from Malvasia, grown on the Aeolian island of Salina. Vinification takes place in stainless steel at controlled temperature, and subsequent maturation in the same material aims to deliver a crisp, well-defined aromatic profile. The style is intense and aromatic, with sweetness and acidity in balance, clearly perceived freshness, and a long, citrus-led finish, for precise, immediate drinkability.

Where it comes from

This passito wine is born in the vineyards of Tenuta Capofaro, in the heart of the island of Salina, in the Aeolian Islands. Its insular origin and bond with a marine, Mediterranean setting shape a distinctive identity, marked by pronounced aromatic lift and the freshness that accompanies the sweetness. The Salina origin enhances the work in the vineyard and a cellar approach that strives for clarity of expression.

How it is made

The Malvasia grapes are harvested and hand-selected, with care for the integrity of the bunch. Fermentation takes place in stainless steel at controlled temperature for 25 days, in order to maintain control of the process and aromatic precision. After fermentation, the wine ages for 6 months in the same vessels before bottling, preserving a clean, fruit-focused imprint.

Tasting notes

In appearance it is deep yellow with golden highlights. On the nose it offers an intense, aromatic bouquet, with fruity aromas of apricot and raisins, followed by spicy notes of black pepper and a hint of lemongrass. On the palate it shows balanced sweetness and acidity, a pleasantly fresh sensation and long persistence, with citrusy echoes on the finish.

Food pairings

It pairs with appetizers, raw fish and seafood, where its aromatics find a counterpoint in salinity. It is recommended with crustaceans and fried foods, as the freshness supports the richer component, and with fresh cheeses for the balance between creaminess and acidity. At the table it also pairs with a seafood salad, thanks to its aromatic intensity and citrus-driven finish.

When to serve it

It is suited to convivial moments that call for defined aromas and a sense of freshness, from the aperitif to a seafood-based meal. The balance between sweetness and acidity makes it versatile even with delicate pairings, without weighing down the palate. Fermentation and maturation in steel support expressive immediacy and the fruit-and-spice profile.