Malvasia delle Lipari DOC Naturale Packaging and Format: 6 Bottles of 500 ml. Our Malvasia delle Lipari DOC Naturale is an enticing wine from the start, with a splendid "green golden" color, crystal clear and luminous, excellent consistency. Rich, broad, and aromatic nose that ranges from ripe fresh fruit (apricot, figs, loquats) to aromatic notes of lavender and thyme with a light almond finish that gives great finesse. Sweet and immediate taste with great sapidity and freshness, warm and enveloping with long persistence. Characteristics: Alc.: 12.5% Grape Variety: Malvasia delle Lipari 95%, Corinto Nero 5% Growing System: Spalliera Harvest: Late Vinification: Skin contact and winemaking at controlled temperature Aging: 8 months in temperature-controlled tanks Refinement: 6 months in bottle Pairing: Excellent with rich spoon desserts, but also with blue and spicy cheeses. The Malvasia: Towards the middle of the 1800s, a Frenchman of refined taste like Alexandre Dumas père, traveling in the Aeolian Islands, wrote: “a bottle of Malvasia delle Lipari was brought; it was the most exceptional wine I have ever tasted in my life.” Other distinguished men were enchanted by it, and others called it nectar of the gods, but in 1788, a scientist, Lazzaro Spallanzani, one of the founders of modern biology, reported how to make malvasia: “this grape is not detached from the vine until it is perfectly ripe, which is known by its beautiful golden color and the sweetest flavor it takes on. The harvested clusters, first freed from rotten or damaged berries, are left in the sun laid on mats of reeds for eight to ten days, or longer, until they wither. Then they are placed on a flat stone surface, surrounded by low walls, each two feet high, and then the bunches are pressed, first with a stone tied to the end of a small beam, then with bare feet, until all the juice is squeezed out… From there it is transferred to barrels to ferment, until it is perfectly clear and drinkable; this occurs in the following January.” The production techniques have refined, but the process is very similar to that described by Spallanzani two centuries ago. The name Malvasia is a Venetian distortion of Monembasia, a town in the Peloponnese, which was a colony of the Serenissima. In the 1500s, in Venice, the wines of Greek origin were called malvasie, and the malvasie were the inns of the lagoon city where they were sold. According to a certain interpretation of the writings of Diodorus Siculus, the presence of the Malvasia grape in the Aeolian Islands dates back to the 1st century BC. According to recent studies, the first Malvasia cuttings were planted in the Aeolian Islands, at Capo Gramignazzi (Salina), at the end of the 16th century. Hauner: The History since 1968 Carlo Hauner, a Brescia native of Bohemian origin transplanted to the Aeolian Islands, was the creator of the agricultural business that bears his name. As a young man, he was a painter and, not yet twenty, exhibited at the Venice Biennale. In his mature years, he achieved significant international success as a designer. His passion for oenology can be seen as the final challenge of an intense life filled with interests. He first arrived in the Aeolian Islands in 1963 when tourism was just beginning to make timid appearances. After several summer vacations (each year extending longer), in the 1970s he moved to Salina. Always restless and curious, he was attracted to the cultivation of Malvasia, the grape that local farmers harvest in mid-September and dry in the sun for a couple of weeks. Following traditional methods, during the day the grapes are exposed outdoors on drying racks and brought in at sunset. Hauner thus learns the local winemaking techniques and integrates them with the study of ancient and modern texts. When he decides that the acquired knowledge and his creativity can contribute to a wine that had previously been famous as “nectar of the gods,” he searches for plots of land that had remained uncultivated due to heavy emigration that has taken thousands of Eolians to Australia and the Americas. He manages to gather about twenty hectares, which he cleans up, restores to ancient terracing, and revives as vineyards. He introduces several innovations: he lets the grapes wither on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting with Veronelli, and that bring Hauner’s Malvasia to the tables of prestigious restaurants, first in Italy and then in France, the United States, Great Britain, Japan, and other countries. Hauner's new winery was established in the 1980s in Lingua, the enchanting district of Santa Marina Salina. The building, built in Aeolian style, is equipped with a modern refrigeration system and steel barrels that accompany the wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincides with the ever-growing interest that the reborn Malvasia arouses among critics, journalists, television crews, oenologists, producers, and wine enthusiasts. Visits to the winery and the “character Carlo Hauner” are becoming more frequent and contribute to spreading the fame of the Aeolian archipelago and the prestigious wine produced there worldwide. And it is in those years that the company adds to Malvasia the Salina Bianco, Salina Rosso (medium-alcohol table wines), and the Antonello, a prestigious product aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically led by his son Carlo Junior with the valuable collaboration of his wife Cristina and their children Andrea and Michele. Today, about 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those tasty buds that the inventor of this glorious company first labeled as “Capperi di Salina.” In the labels, both of the capers and the wines, we find the shapes and colors that his creator loved so much: Aeolian architecture, the colors of Salina's vegetation (defined as the Green Island by all the tourist brochures), the reds and oranges of the moon and dawn, the black of the volcano, the blue of the sea. They are reproductions of his paintings.
Malvasia delle Lipari DOC Naturale Packaging and Format: 6 Bottles of 500 ml. Our Malvasia delle Lipari DOC Naturale is an enticing wine from the start, with a splendid "green golden" color, crystal clear and luminous, excellent consistency. Rich, broad, and aromatic nose that ranges from ripe fresh fruit (apricot, figs, loquats) to aromatic notes of lavender and thyme with a light almond finish that gives great finesse. Sweet and immediate taste with great sapidity and freshness, warm and enveloping with long persistence. Characteristics: Alc.: 12.5% Grape Variety: Malvasia delle Lipari 95%, Corinto Nero 5% Growing System: Spalliera Harvest: Late Vinification: Skin contact and winemaking at controlled temperature Aging: 8 months in temperature-controlled tanks Refinement: 6 months in bottle Pairing: Excellent with rich spoon desserts, but also with blue and spicy cheeses. The Malvasia: Towards the middle of the 1800s, a Frenchman of refined taste like Alexandre Dumas père, traveling in the Aeolian Islands, wrote: “a bottle of Malvasia delle Lipari was brought; it was the most exceptional wine I have ever tasted in my life.” Other distinguished men were enchanted by it, and others called it nectar of the gods, but in 1788, a scientist, Lazzaro Spallanzani, one of the founders of modern biology, reported how to make malvasia: “this grape is not detached from the vine until it is perfectly ripe, which is known by its beautiful golden color and the sweetest flavor it takes on. The harvested clusters, first freed from rotten or damaged berries, are left in the sun laid on mats of reeds for eight to ten days, or longer, until they wither. Then they are placed on a flat stone surface, surrounded by low walls, each two feet high, and then the bunches are pressed, first with a stone tied to the end of a small beam, then with bare feet, until all the juice is squeezed out… From there it is transferred to barrels to ferment, until it is perfectly clear and drinkable; this occurs in the following January.” The production techniques have refined, but the process is very similar to that described by Spallanzani two centuries ago. The name Malvasia is a Venetian distortion of Monembasia, a town in the Peloponnese, which was a colony of the Serenissima. In the 1500s, in Venice, the wines of Greek origin were called malvasie, and the malvasie were the inns of the lagoon city where they were sold. According to a certain interpretation of the writings of Diodorus Siculus, the presence of the Malvasia grape in the Aeolian Islands dates back to the 1st century BC. According to recent studies, the first Malvasia cuttings were planted in the Aeolian Islands, at Capo Gramignazzi (Salina), at the end of the 16th century. Hauner: The History since 1968 Carlo Hauner, a Brescia native of Bohemian origin transplanted to the Aeolian Islands, was the creator of the agricultural business that bears his name. As a young man, he was a painter and, not yet twenty, exhibited at the Venice Biennale. In his mature years, he achieved significant international success as a designer. His passion for oenology can be seen as the final challenge of an intense life filled with interests. He first arrived in the Aeolian Islands in 1963 when tourism was just beginning to make timid appearances. After several summer vacations (each year extending longer), in the 1970s he moved to Salina. Always restless and curious, he was attracted to the cultivation of Malvasia, the grape that local farmers harvest in mid-September and dry in the sun for a couple of weeks. Following traditional methods, during the day the grapes are exposed outdoors on drying racks and brought in at sunset. Hauner thus learns the local winemaking techniques and integrates them with the study of ancient and modern texts. When he decides that the acquired knowledge and his creativity can contribute to a wine that had previously been famous as “nectar of the gods,” he searches for plots of land that had remained uncultivated due to heavy emigration that has taken thousands of Eolians to Australia and the Americas. He manages to gather about twenty hectares, which he cleans up, restores to ancient terracing, and revives as vineyards. He introduces several innovations: he lets the grapes wither on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting with Veronelli, and that bring Hauner’s Malvasia to the tables of prestigious restaurants, first in Italy and then in France, the United States, Great Britain, Japan, and other countries. Hauner's new winery was established in the 1980s in Lingua, the enchanting district of Santa Marina Salina. The building, built in Aeolian style, is equipped with a modern refrigeration system and steel barrels that accompany the wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincides with the ever-growing interest that the reborn Malvasia arouses among critics, journalists, television crews, oenologists, producers, and wine enthusiasts. Visits to the winery and the “character Carlo Hauner” are becoming more frequent and contribute to spreading the fame of the Aeolian archipelago and the prestigious wine produced there worldwide. And it is in those years that the company adds to Malvasia the Salina Bianco, Salina Rosso (medium-alcohol table wines), and the Antonello, a prestigious product aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically led by his son Carlo Junior with the valuable collaboration of his wife Cristina and their children Andrea and Michele. Today, about 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those tasty buds that the inventor of this glorious company first labeled as “Capperi di Salina.” In the labels, both of the capers and the wines, we find the shapes and colors that his creator loved so much: Aeolian architecture, the colors of Salina's vegetation (defined as the Green Island by all the tourist brochures), the reds and oranges of the moon and dawn, the black of the volcano, the blue of the sea. They are reproductions of his paintings.
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