Our Score: 91
One of the islands of the Eolie Archipelago north of Sicily, Salina is named after a little saltwater lake in the southern part of the island, where locals used to extract and dry the salt of the Mediterranean sea. (Salt is “sale” in Italian).
When you put a glass of Salina to your nose, you perceive the saltiness immediately: a sudden attack of pumice sand, followed by ripe white peach and papaya, orange blossoms, Mediterranean herbs, and an almond finish.
At the palate it is crisp, warm and salty – but don’t be scared: if you like discoveries, this is a unique and balanced experience of ripe fruit and minerality blended together.
Grapes: Insolia, Catarratto
Pairing: Fish, fish, and… seafood. Enjoy it with a dinner of lobster or shrimp, seafood pasta or risotto, or grilled calamari.
Appellation: Salina IGP, Italy