Wine Hierà The Wine Hierà presents itself with a beautiful intense ruby color with a purple rim. On the first nose, it is rich in aromas, with excellent intensity and elegant notes that start from red wild berries and expand into a sweet spicy tobacco and cocoa, fading into clay notes. On the palate, it is broad and velvety, enveloping the mouth in a bold caress of a sweet tannin that gradually leaves the return of a rich sapidity and a good alcohol content of great harmony. It manifests all the sunlit warmth that only the island of Vulcano can express. Format: 6 Bottles of 0.75 lt Characteristics: Category: IGP Terre Siciliane Alc.: 13.5% Grapes: Calabrese, Alicante and Nocera Training: Trellis Harvest: Controlled maturation Vinification: Long maceration on the skins Aging: In stainless steel tanks Refining: 4 months in bottle Pairing: Slightly spicy dishes, one of which is fresh tuna with caper sauce. Hauner: The Story since 1968 Carlo Hauner, originally from Brescia and of Bohemian descent, transplanted in the Aeolian Islands, was the founder of the agricultural company that bears his name. As a young man, he was a painter and, not yet twenty, he 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 making its first timid appearances. After several summer vacations (growing longer each year), he moved to Salina in the 1970s. 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 trellises 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 had once been famous as the "nectar of the gods", he searches for parcels of land left uncultivated due to the heavy emigration that has taken thousands of Eolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans up, restores to the ancient terraces, and brings back to life as vineyards. He introduces some innovations: he allows the grapes to wither on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting from Veronelli, and lead 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. The new Hauner winery 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 steel barrels alongside wooden barrels for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincides with the ever-increasing interest that the revived Malvasia arouses among critics, journalists, television crews, winemakers, producers, and simple wine enthusiasts. Visits to the winery and the "character of Carlo Hauner" are becoming more frequent and help spread the fame of the Aeolian archipelago and the prestigious wine produced there. And it was in 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 Carlo Hauner's passing in February 1996, the company is energetically run by his son Carlo Junior with the valuable collaboration of his wife Cristina and their children Andrea and Michele. About 50,000 bottles of Malvasia are now produced, divided into two versions, the natural and the passito. The company also produces capers, those tasty buds that the founder of this glorious company first labeled as "Capers of Salina". In the labels of both the capers and wines, we find the shapes and colors that its 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.
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Wine Hierà The Wine Hierà presents itself with a beautiful intense ruby color with a purple rim. On the first nose, it is rich in aromas, with excellent intensity and elegant notes that start from red wild berries and expand into a sweet spicy tobacco and cocoa, fading into clay notes. On the palate, it is broad and velvety, enveloping the mouth in a bold caress of a sweet tannin that gradually leaves the return of a rich sapidity and a good alcohol content of great harmony. It manifests all the sunlit warmth that only the island of Vulcano can express. Format: 6 Bottles of 0.75 lt Characteristics: Category: IGP Terre Siciliane Alc.: 13.5% Grapes: Calabrese, Alicante and Nocera Training: Trellis Harvest: Controlled maturation Vinification: Long maceration on the skins Aging: In stainless steel tanks Refining: 4 months in bottle Pairing: Slightly spicy dishes, one of which is fresh tuna with caper sauce. Hauner: The Story since 1968 Carlo Hauner, originally from Brescia and of Bohemian descent, transplanted in the Aeolian Islands, was the founder of the agricultural company that bears his name. As a young man, he was a painter and, not yet twenty, he 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 making its first timid appearances. After several summer vacations (growing longer each year), he moved to Salina in the 1970s. 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 trellises 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 had once been famous as the "nectar of the gods", he searches for parcels of land left uncultivated due to the heavy emigration that has taken thousands of Eolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans up, restores to the ancient terraces, and brings back to life as vineyards. He introduces some innovations: he allows the grapes to wither on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, starting from Veronelli, and lead 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. The new Hauner winery 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 steel barrels alongside wooden barrels for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincides with the ever-increasing interest that the revived Malvasia arouses among critics, journalists, television crews, winemakers, producers, and simple wine enthusiasts. Visits to the winery and the "character of Carlo Hauner" are becoming more frequent and help spread the fame of the Aeolian archipelago and the prestigious wine produced there. And it was in 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 Carlo Hauner's passing in February 1996, the company is energetically run by his son Carlo Junior with the valuable collaboration of his wife Cristina and their children Andrea and Michele. About 50,000 bottles of Malvasia are now produced, divided into two versions, the natural and the passito. The company also produces capers, those tasty buds that the founder of this glorious company first labeled as "Capers of Salina". In the labels of both the capers and wines, we find the shapes and colors that its 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.
