Aeolian Island’s Wines
Written by Alessio Turazza | Published in Sicily, territory 
The seven islands of the Aeolian archipelago—Lipari, Salina, Panarea, Vulcano, Stromboli, Filicudi, and Alicudi—are located in the northeastern part of Sicily, facing the Gulf of Milazzo. Of volcanic origin, they have been inhabited since ancient times, partly due to the presence of valuable deposits of obsidian, a volcanic stone highly sought after for crafting sharp and cutting tools.
The history of viticulture in the Aeolian Islands dates back to the 8th century BC when the first Greek settlers founded the city of Messina. The Greek origins of vine cultivation have been passed down through the centuries and are still preserved today, particularly in the traditional bush-training system (alberello), which is well-suited to the region’s dry climate. The three-dimensional shape of the vine, with its abundant leaf canopy, protects the grape clusters from sunburn and helps retain nighttime humidity at the base of the plant. Today, Aeolian viticulture is mainly concentrated on the islands of Salina and Lipari, though small producers can also be found on Panarea, Vulcano, and Stromboli—home to still-active volcanoes.
Malvasia of Lipari
Thanks to early Greek settlements, the Malvasia grape variety was introduced to the Aeolian Islands, where it remains the crown jewel of local viticulture. This white grape has adapted exceptionally well to the Mediterranean climate and the Aeolian Islands’ volcanic, sandy, and rocky soils, which are rich in minerals. Its name derives from Monemvasia, a location in the Peloponnese that served as the main port for exporting this wine across the Mediterranean.
According to production regulations, Malvasia delle Lipari DOC can be made on any of the Aeolian Islands, allowing for the production of dry white wines, passito (sweet) wines, and fortified wines. The DOC regulations specify that Malvasia must make up to 95% of the blend, with a small addition of Corinto Nero (5–8%).
Traditionally, local producers have focused on making Malvasia delle Lipari Passito, where grapes are dried on mats under the sun to dehydrate and concentrate sugars and aromas. However, in the past decade, the declining popularity of sweet wines has led many wineries to shift toward producing dry white wines, achieving excellent results.
Malvasia delle Lipari Secca is a fragrant and fruity white wine, delicately aromatic, with a distinctive saline freshness that gives it perfect balance on the palate. It is an outstanding white wine, particularly well-suited to traditional seafood dishes.
Corinto Nero and Other Grape Varieties
In addition to Malvasia, the Aeolian Islands are home to other grape varieties, the most important being Corinto Nero. This ancient red grape, likely of Greek origin, is unique in that it lacks seeds and produces wines with aromas of wild berries and delicate spicy notes.
Other grape varieties found in the Aeolian vineyards include Nerello Mascalese and Nocera, native to eastern Sicily, as well as Nero d’Avola, Inzolia, and Catarratto, which are widely cultivated across the island and thrive in the distinctive microclimate of the Aeolian Islands.
The Wineries of the Aeolian Islands
Salina
Cantine Colosi
Hauner
Tenuta Fenech
Tenuta Capofaro – Tasca d’Almerita
Cantina Carvaglio
Barone di Villagrande
Virgona
Lipari
Tenuta di Castellaro
Vulcano
Cantine Privatera – Soffio sulle Isole
Punta dell’Ufala – Paola Lantieri
Stromboli
Vigna di Mare
Panarea
La Vigna di Casa Pedrani
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