Malvasia delle Lipari is a noble wine produced in the Eolian or Lipari Islands in three types — one for consumption with meals, one to accompany desserts and the third a liqueur wine (Liquoroso).
The Malvasia is made with techniques that have changed little over the centuries. The grapes are gathered when they are extremely ripe and then put out in the sun for 10 to 15 days. They are then crushed with a beam press and the must is fermented in casks. The wine is scarce.