Wine Carlo Hauner Format: 6 Bottles of 0.75 lt Wine Carlo Hauner has a bright luminous golden yellow color. On the nose, it reveals its island origins; the impact is one of great finesse with evident briny and slightly vegetal notes, a pronounced fruitiness of ripe yellow fruit and hints of citrus with nuances of vanilla and butter. The palate is pleasantly marked by good freshness and saltiness, in perfect balance with the softness and warmth of alcohol; it has good persistence and great harmony. Characteristics: Category: IGT (Salina) Alc.: 13% Grape Variety: Inzolia, Catarratto, and Grillo Harvest: Between Early and Mid September Vinification: Pre-cooling of the grapes followed by slight skin contact with immediate pressing and fermentation at controlled temperature Aging: In steel tanks and Barrique Refinement: 6 months in bottle Pairing: Ideal with spaghetti with sea urchins and pasta with sardines. Hauner: The History since 1968 Carlo Hauner, a Brescia native of Bohemian origin transplanted to 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, exhibited at the Venice Biennale. In his mature years, he achieved significant success in the international field as a designer. His passion for enology can be seen as the final challenge of a life filled with intense and varied interests. He first arrived in the Aeolian Islands in 1963, when tourism was making its first timid appearances. After several summer vacations (each year longer), in the 1970s he moved to Salina. Always restless and curious, he was attracted by 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 was once renowned as the “nectar of the gods,” he seeks out plots of land that had remained uncultivated due to the significant emigration that took thousands of Eolians to Australia and the Americas. He manages to assemble about twenty hectares, which he clears, restores to the ancient terraces, and brings back to life as vineyards. He introduces some innovations: he dries the grapes on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, including Veronelli, and 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 built 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 barrels alongside wooden ones 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 has aroused among critics, journalists, television crews, oenologists, producers, and simple 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 around the world. It is in those years that the company adds to the Malvasia the Salina Bianco, the Salina Rosso (medium strength table wines), and the Antonello, a product of great lineage aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically led by his son Carlo Junior with the precious collaboration of his wife Cristina and sons 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 “Capers of Salina.” In the labels, both of the capers and the wines, we find the shapes and colors so loved by their creator: Aeolian architecture, the colors of Salina's vegetation (defined as Green Island by all tourist brochures), the reds and oranges of the moon and dawn, the black of the volcano, and the blue of the sea. They are reproductions of his paintings.
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Wine Carlo Hauner Format: 6 Bottles of 0.75 lt Wine Carlo Hauner has a bright luminous golden yellow color. On the nose, it reveals its island origins; the impact is one of great finesse with evident briny and slightly vegetal notes, a pronounced fruitiness of ripe yellow fruit and hints of citrus with nuances of vanilla and butter. The palate is pleasantly marked by good freshness and saltiness, in perfect balance with the softness and warmth of alcohol; it has good persistence and great harmony. Characteristics: Category: IGT (Salina) Alc.: 13% Grape Variety: Inzolia, Catarratto, and Grillo Harvest: Between Early and Mid September Vinification: Pre-cooling of the grapes followed by slight skin contact with immediate pressing and fermentation at controlled temperature Aging: In steel tanks and Barrique Refinement: 6 months in bottle Pairing: Ideal with spaghetti with sea urchins and pasta with sardines. Hauner: The History since 1968 Carlo Hauner, a Brescia native of Bohemian origin transplanted to 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, exhibited at the Venice Biennale. In his mature years, he achieved significant success in the international field as a designer. His passion for enology can be seen as the final challenge of a life filled with intense and varied interests. He first arrived in the Aeolian Islands in 1963, when tourism was making its first timid appearances. After several summer vacations (each year longer), in the 1970s he moved to Salina. Always restless and curious, he was attracted by 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 was once renowned as the “nectar of the gods,” he seeks out plots of land that had remained uncultivated due to the significant emigration that took thousands of Eolians to Australia and the Americas. He manages to assemble about twenty hectares, which he clears, restores to the ancient terraces, and brings back to life as vineyards. He introduces some innovations: he dries the grapes on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate experts, including Veronelli, and 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 built 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 barrels alongside wooden ones 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 has aroused among critics, journalists, television crews, oenologists, producers, and simple 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 around the world. It is in those years that the company adds to the Malvasia the Salina Bianco, the Salina Rosso (medium strength table wines), and the Antonello, a product of great lineage aged in barrique. After the passing of Carlo Hauner in February 1996, the company is energetically led by his son Carlo Junior with the precious collaboration of his wife Cristina and sons 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 “Capers of Salina.” In the labels, both of the capers and the wines, we find the shapes and colors so loved by their creator: Aeolian architecture, the colors of Salina's vegetation (defined as Green Island by all tourist brochures), the reds and oranges of the moon and dawn, the black of the volcano, and the blue of the sea. They are reproductions of his paintings.
