The vineyards that make up Eolia’s 4 hectares are handpicked, almost down to each individual row. Drawing on Luca’s immense knowledge of the island, the couple was able to select ten micro parcels in specific areas of Salina that together amount to a selection that proves the capability of this lush yet variable terroir. Young enologist and cellar manager Bernardo Ciriciofolo stands beside Luca and Natascia in support of daily operations, adding to the impression that Eolia is a project driven by passion and curiosity rather than profit and big names. Departing from tradition, Eolia does not make the classic passito style that defines the DOC Malvasia delle Lipari but rather two dry styles of Malvasia representing two different expressions of terroir on Salina. Having both managed restaurant cellars, the couple drink well and have a sincere appreciation for the great wines of the world. With Eolia, they are striving to create something above and behind a simple island wine made for easing drinking, aiming to make “patient wines” that forego standard release dates and have the potential to stand the test of time.

The seven Eolian islands have a unique story and place in Mediterranean history. Colonized by the Greeks around 580 BC, they were believed to be the home of the Greek God of wind, Eolo. Salina is the greenest and most agriculturally rooted of the seven sister islands; a place where the sea and the island’s extinct twin volcanoes are equal protagonists. The cultivation of wine on the island has extended over centuries thanks to the geographic position, influence of the sea, unique sun exposition and legendary winds that sweep over the landscape. Eolia’s vineyards lie in two predominant areas of Salina: at sea level, near the town of Malfa, and in Valdichiesa - quickly becoming the most lauded area to source fruit on the island due to its elevated position between Salina’s two volcanic peaks, Monte delle Felci and Monte dei Porri, at nearly 400 m in altitude. Soils are of volcanic origin, rich with nutrients, and vineyards are traditionally terraced. The island is also known for the cultivation of DOP capers, which are known throughout the world.

Luca and Natascia choose to farm organically, as does the entirety of the island. They originally rented vineyards but are now buying specific sites, some of which will be replanted as early as the Spring of 2023. Their approach in the vineyards embodies minimal intervention and takes into account the exposition and layout of each individual parcel. Oftentimes, white and red varietals are found in the same row providing a complex patchwork but ultimately improving biodiversity in the vineyards. Mario Marsile - “il signore delle vigne” of Salina - otherwise known as a wise farmer with a GPS-like knowledge of the island, consults for the project in the vineyards. Across all parcels the vines often reach 70 years in age and are guyot trained.

The wines are managed by Bernardo Ciriciofolo, a young enologist from Umbria whose passion about Salina is remarkable. Salvatore Graci, of the famed Sicilian winery, Palari, has also sustained the project since its beginning as a dear friend of the couple and thanks to him also the wisdom from the scientific team of Enosis, from star enologist Donati Lanati. The vinification process is simple and straightforward: pressed immediately, spontaneous fermentation in stainless steel bins then transferred to stainless steel tanks to rest on its fine lees.