Capofaro
The Estate
Lipari, Vulcano, Salina, Alicudi, Filicudi, Panarea and Stromboli: seven "sisters" that emerge from the Tyrrhenian Sea, about forty kilometers from the North-Eastern coast of Sicily with a millenial history. UNESCO world heritage site and nature reserve, the Aeolian Islands have a volanic origin and, according to legend, were created by Aeolus, the god of winds. The islands have been inhabited since prehistoric times and were crossroads for many Mediterranean civilizations, featured extensively in ancient mythology and expression of a powerful and uncontaminated nature.
Salina is the greenest island of the archipelago. The Capofaro Estate is located in the Malfa area along the cliffs of the Capofaro promontory. This is where one of the finest expression of local typical wine is produced, the Malvasia delle Lipari. Capofaro is also where Sicilian cuisine meets the gastronomic traditions of the Tasca family, shaped by the best local raw materials thanks to the creative flair of the talented chef Ludovico De Vivo. Since 2017, Capofaro has been part of the Relais & Châteaux hotel group, and is a place for discovering luxury and the simplicity of beautiful things.
The Wine
Malvasie belong to a mixed group of vine varieties, specifically cultivated in the Mediterranean basin. It is complicated to classify the Malvasie category, the reason being is that there aren't any common ampelographic description, limiting the use of this name of those cultivars characterized by aromatic grapes, with a marked bitterness.
The name comes from Monemvasia, which literally means "single-entry port", refers to a port city in the Greek peninsula occupied by the Venetians at the beginning of the XV century from which a wine called Vinum de Malvasie was shipped. In the Aeolian archipelago, since its Greek occupation, for centuries Malvasia was a primary source of revenue for the inhabitants.
The grapes harvested at a later ripening stage, are dried for a short time, result in notably sweet wines. The Capofaro Malvasia grapes are dried in the shade, to mantain the fruit's fragrance and provide an aromatic elegance to the wine. The soft pressing and the use of low fermentation temperatures favor the extraction and retention of the grapes' typical vibrant aroma.
The extra vergin olive oil
Like wine, the production of olive oil is an opportunity to illustrate the essence of Sicily and the uniqueness of Tascante estate. Oil and wine have played leading roles in Sicily since the Greeks and have been integral to the stories and territories of the island. The olive trees - symbols of light, nourishment, and health - were planted by the ancient farmers even before the vines.
Tasca d'Almerita began studying the typical varieties in the areas with the aim of describing their characteristics and qualities.
There are 45 olive trees of the Ogliarola Messinese and Giarraffa varieties present in the vineyards at Capofaro. It is a very small production that reflects the island and volcanic identities of Salina.