Winemaker Notes
Tenuta Capofaro’s Didyme is grown on the beautiful island of Salina, a member of the Lipari (Aeolian) Islands north of mainland Sicily in the Tyrrhenian Sea. The ancient Greeks called the island Didyme, which translates as “twins,” referring to the pair of extinct volcanos that created the island. The wine is made from Malvasia di Lipari, a leading light in the Malvasia group of grape varieties. It is a dry aromatic wine that showcases this variety in its purest form, expressing the essence of the volcanic territory.
Professional Ratings
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Robert Parker's Wine Advocate
Here's a wine I love to drink during my Italian summer holidays. The Tenuta Capofaro 2023 Malvasia Didyme (with the light blue label) shows a lean, silky consistency with bright aromas of summer caper flower, citrus and Himalayan salt. Winemaking is straightforward, with a quick ferment in stainless steel and four months on the lees. What stands out in this bottle is how the Malvasia grape reflects the mineral nuances of volcanic soils on the tiny island of Salina.
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James Suckling
A fruity, easygoing and straightforward malvasia showing notes of stone fruit, dried flowers and some sweet almonds on the nose. It’s light- to medium-bodied with fresh acidity. Fruity and satisfying with a similar finish.
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Vinous
The 2023 Malvasia Didyme wafts up with a seductively spicy blend of green melon, minty herbs and salty sea air. This is luxuriously round and supple, with a saline tinge contrasting depths of ripe orchard fruits as zests of lime add a lovely tension toward the close. The 2023 finishes incredibly fresh and nearly crunchy in feel, with a cheek-puckering freshness that lingers on.
Persistent with jasmine aromas and tropical fruit flavors, both grape and name are far-reaching. Approximately 70 registered grapes contain Malvasia as part of their name or are listed as a synonym. The French call it Malvoisie, Germans call it Malvasier, British say Malmsey and confusingly one variety double-times under the alias, Boal, on the island of Madeira. In any case, Italy has more forms of Malvasia than any other country: Malvasia Bianca di Candia, Malvasia di Candia Aromatico and the red-skinned Malvasia di Casorzo from Piedmont. The list goes on. Somm Secret—The actual name could stem from an Italian mispronunciation of Monemvasia, a southern Greek port.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.