Salina Red - 6 Bottles Format: 6 Bottles of 0.75 lt With a ruby red color and evident violet notes, good consistency, tight legs and heavy tears highlight the good structure of this Salina Red Wine. With broad and well-defined aromas of fruity “sour cherries and blackberries”, some spicy notes of vanilla and licorice with hints of toasted and carob. On the palate it is dry and warm, well balanced with presence of tannins, intense and persistent, leaving a enveloping softness in the mouth. Characteristics: Category: IGP Salina Alc.: 13.5% Grape Variety: Nero d'Avola and Nerello Mascalese Training: Espalier Vinification: Maceration on the skins Maturation: In stainless steel tanks Aging: 3 months in bottle Pairing: Foods rich in flavor and spicy with preparations of red meats, sauces, aged cheeses, and first courses with sauces and ragù. Hauner: The History since 1968 Carlo Hauner, originally from Brescia and of Bohemian descent, settled in the Aeolian Islands and was the founder of the agricultural company that bears his name. As a young man, he was a painter and at not yet twenty, he exhibited at the Venice Biennale. In his mature years, he achieved significant success internationally as a designer. His passion for enology can be seen as the last challenge of an intense life filled with interests. He first arrived in the Aeolian Islands in 1963, when tourism was just starting. After several summer vacations (each year longer), he moved to Salina in the seventies. Always restless and curious, he became 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. According to the traditional method, during the day the grapes are exposed outdoors on 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 knowledge acquired and his creativity can contribute to a wine that in the past had been celebrated as the “nectar of the gods”, he searches for plots of land left uncultivated due to the significant emigration that has taken thousands of Aeolians to Australia and the Americas. He manages to put together about twenty hectares, clears, restores the ancient terraces, and revives them as vineyards. He introduces some innovations: he causes the grapes to dry on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting from 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 cellar was built in the 1980s in Lingua, the charming hamlet of Santa Marina Salina. The building, constructed in the Aeolian style, is equipped with a modern refrigeration system and stainless steel barrels alongside wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new cellar coincided with the ever-growing interest that the revived Malvasia evokes among critics, journalists, television crews, winemakers, producers, and simple wine enthusiasts. Visits to the cellar and to “the character Carlo Hauner” are increasingly frequent and help to spread the fame of the Aeolian archipelago and the prestigious wine produced there. It was during those years that the company added to Malvasia the Salina Bianco, the Salina Rosso (medium-grade table wines), and the Antonello, a high-quality product aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically run by his son Carlo Junior, with the valuable collaboration of his wife Cristina and his children Andrea and Michele. Today, approximately 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those savory buds that the inventor of this glorious company first labeled as “Capperi di Salina”. In the labels, both of capers and wines, we find the shapes and colors that his creator loved so much: the Aeolian architecture, the colors of Salina's vegetation (defined as the Green Island by all 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. Buy our Salina Red Wine on our website www.emporiosicilia.it, delivered directly to your home with just a few clicks!
Price VAT included
Salina Red - 6 Bottles Format: 6 Bottles of 0.75 lt With a ruby red color and evident violet notes, good consistency, tight legs and heavy tears highlight the good structure of this Salina Red Wine. With broad and well-defined aromas of fruity “sour cherries and blackberries”, some spicy notes of vanilla and licorice with hints of toasted and carob. On the palate it is dry and warm, well balanced with presence of tannins, intense and persistent, leaving a enveloping softness in the mouth. Characteristics: Category: IGP Salina Alc.: 13.5% Grape Variety: Nero d'Avola and Nerello Mascalese Training: Espalier Vinification: Maceration on the skins Maturation: In stainless steel tanks Aging: 3 months in bottle Pairing: Foods rich in flavor and spicy with preparations of red meats, sauces, aged cheeses, and first courses with sauces and ragù. Hauner: The History since 1968 Carlo Hauner, originally from Brescia and of Bohemian descent, settled in the Aeolian Islands and was the founder of the agricultural company that bears his name. As a young man, he was a painter and at not yet twenty, he exhibited at the Venice Biennale. In his mature years, he achieved significant success internationally as a designer. His passion for enology can be seen as the last challenge of an intense life filled with interests. He first arrived in the Aeolian Islands in 1963, when tourism was just starting. After several summer vacations (each year longer), he moved to Salina in the seventies. Always restless and curious, he became 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. According to the traditional method, during the day the grapes are exposed outdoors on 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 knowledge acquired and his creativity can contribute to a wine that in the past had been celebrated as the “nectar of the gods”, he searches for plots of land left uncultivated due to the significant emigration that has taken thousands of Aeolians to Australia and the Americas. He manages to put together about twenty hectares, clears, restores the ancient terraces, and revives them as vineyards. He introduces some innovations: he causes the grapes to dry on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting from 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 cellar was built in the 1980s in Lingua, the charming hamlet of Santa Marina Salina. The building, constructed in the Aeolian style, is equipped with a modern refrigeration system and stainless steel barrels alongside wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new cellar coincided with the ever-growing interest that the revived Malvasia evokes among critics, journalists, television crews, winemakers, producers, and simple wine enthusiasts. Visits to the cellar and to “the character Carlo Hauner” are increasingly frequent and help to spread the fame of the Aeolian archipelago and the prestigious wine produced there. It was during those years that the company added to Malvasia the Salina Bianco, the Salina Rosso (medium-grade table wines), and the Antonello, a high-quality product aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically run by his son Carlo Junior, with the valuable collaboration of his wife Cristina and his children Andrea and Michele. Today, approximately 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those savory buds that the inventor of this glorious company first labeled as “Capperi di Salina”. In the labels, both of capers and wines, we find the shapes and colors that his creator loved so much: the Aeolian architecture, the colors of Salina's vegetation (defined as the Green Island by all 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. Buy our Salina Red Wine on our website www.emporiosicilia.it, delivered directly to your home with just a few clicks!
