Vino Hierà Rosè. Vino Hierà Rosè with a distinct personality thanks to the generous contribution of Alicante. The Hierà rosé has an aromatic profile characterized by hints of ripe red fruit well married to fresher balsamic and mineral notes. The approach on the palate is fresh and caressing, rich in acidity that accompanies it throughout the persistent almond-like finish. Format: 6 Bottles of 0.75 lt. Characteristics: Category: IGP Terre Siciliane. Alc.: 12.5%. Grape varieties: Calabrese, Alicante and Nocera. Training: on Trellis. Harvest: Controlled ripening. Vinification: Immediate draining. Aging: In stainless steel tanks. Refinement: 4 months in bottle. Pairing: Delicious as an aperitif, its body, structure, and aromatic richness make it a great match with fish dishes, particularly with tomato sauce, fresh tomatoes, spaghetti with sea urchins, and fried fish. Hauner: The History since 1968. Carlo Hauner, a Brescia native of Bohemian origin who settled in the Aeolian Islands, was the creator of the agricultural company 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 emerge. After several summer vacations (each year more extensive), in the 1970s he moved to Salina. 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 placed outdoors on trellises and brought inside at sunset. Hauner thus learned the local winemaking techniques and integrated them with the study of ancient and modern texts. When he decided that the knowledge acquired and his creativity could contribute to a wine that had been celebrated in the past as the 'nectar of the gods,' he sought out plots of land that had remained uncultivated due to the extensive emigration that had taken thousands of Eolians to Australia and the Americas. He managed to put together about twenty hectares, which he cleared, restored to ancient terraces, and revived as vineyards. He introduced some innovations: he dried the grapes on the vine and experimented with cooling techniques during fermentation. Small revolutions that fascinated experts, including Veronelli, and that brought 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 hamlet of Santa Marina Salina. The building, constructed in Aeolian style, is equipped with a modern refrigeration system and steel tanks that accompany the wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincided with the ever-growing interest that the reborn Malvasia generated among critics, journalists, television crews, oenologists, producers, and simple wine enthusiasts. Visits to the winery and to the 'character Carlo Hauner' are becoming increasingly frequent and contribute to spreading the fame of the Aeolian archipelago and the prestigious wine produced there around the world. It is in those years that the company added to the Malvasia the Salina Bianco, the Salina Rosso (medium-strength 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. Today, approximately 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those flavorful buds that the inventor of this glorious company first labeled as 'Capers of Salina.' On the labels, both of the capers and the 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. Purchase our Vino Hierà Rosè on our website www.emporiosicilia.it, delivered directly to your home with just a few clicks!
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Vino Hierà Rosè. Vino Hierà Rosè with a distinct personality thanks to the generous contribution of Alicante. The Hierà rosé has an aromatic profile characterized by hints of ripe red fruit well married to fresher balsamic and mineral notes. The approach on the palate is fresh and caressing, rich in acidity that accompanies it throughout the persistent almond-like finish. Format: 6 Bottles of 0.75 lt. Characteristics: Category: IGP Terre Siciliane. Alc.: 12.5%. Grape varieties: Calabrese, Alicante and Nocera. Training: on Trellis. Harvest: Controlled ripening. Vinification: Immediate draining. Aging: In stainless steel tanks. Refinement: 4 months in bottle. Pairing: Delicious as an aperitif, its body, structure, and aromatic richness make it a great match with fish dishes, particularly with tomato sauce, fresh tomatoes, spaghetti with sea urchins, and fried fish. Hauner: The History since 1968. Carlo Hauner, a Brescia native of Bohemian origin who settled in the Aeolian Islands, was the creator of the agricultural company 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 emerge. After several summer vacations (each year more extensive), in the 1970s he moved to Salina. 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 placed outdoors on trellises and brought inside at sunset. Hauner thus learned the local winemaking techniques and integrated them with the study of ancient and modern texts. When he decided that the knowledge acquired and his creativity could contribute to a wine that had been celebrated in the past as the 'nectar of the gods,' he sought out plots of land that had remained uncultivated due to the extensive emigration that had taken thousands of Eolians to Australia and the Americas. He managed to put together about twenty hectares, which he cleared, restored to ancient terraces, and revived as vineyards. He introduced some innovations: he dried the grapes on the vine and experimented with cooling techniques during fermentation. Small revolutions that fascinated experts, including Veronelli, and that brought 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 hamlet of Santa Marina Salina. The building, constructed in Aeolian style, is equipped with a modern refrigeration system and steel tanks that accompany the wooden ones for aging, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincided with the ever-growing interest that the reborn Malvasia generated among critics, journalists, television crews, oenologists, producers, and simple wine enthusiasts. Visits to the winery and to the 'character Carlo Hauner' are becoming increasingly frequent and contribute to spreading the fame of the Aeolian archipelago and the prestigious wine produced there around the world. It is in those years that the company added to the Malvasia the Salina Bianco, the Salina Rosso (medium-strength 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. Today, approximately 50,000 bottles of Malvasia are produced, divided into two versions, the natural and the passito. The company also produces capers, those flavorful buds that the inventor of this glorious company first labeled as 'Capers of Salina.' On the labels, both of the capers and the 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. Purchase our Vino Hierà Rosè on our website www.emporiosicilia.it, delivered directly to your home with just a few clicks!
