Malvasia delle Lipari wine dates back to classical antiquity, much like its southern counterpart Moscato di Pantelleria. If Malvasia delle Lipari has survived to this day, it is above all thanks to the work of the designer-oenologist Carlo Hauner. The drying, in the Aeolian Islands, is used to increase the levels of fermentable sugars and thus intensify the natural flavor of the Malvasia grapes.