Malvasia delle Lipari DOC Passito Format: 6 Bottles x 500 ml Our Malvasia delle Lipari DOC Passito has a beautiful amber color with lively sunlit highlights, brilliant and transparent, excellent consistency with rich narrow and heavy arches. Exemplary nose, imposing and graceful, broad and of great finesse with hints of fruity notes of dried figs, dates, ripe apricot, honey, and sweet spices. Mouth marked by a velvety softness, sweet but not cloying, supported by great savoriness. Characteristics: Alc.: 13% Grape variety: Malvasia delle Lipari 95%, Corinto Nero 5% Training: Trellis system Harvest: Late and drying on “Cannizzi” for 15/20 days Winemaking: Skin contact and temperature-controlled vinification Aging: Temperature-controlled tanks Refinement: 6 months in bottle Pairing: Excellent with almond paste desserts, Sicilian cassata, small pastries, but also with spicy pecorino cheese and orange honey. The Malvasia: Around the mid-1800s a Frenchman of refined tastes like Alessandro 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 illustrious men were enchanted by it, and others defined it as nectar of the gods, but in 1788 a scientist, Lazzaro Spallanzani, one of the founders of modern biology, described how Malvasia is made: “this grape is not detached from the vine until it is perfectly ripe, which is known by the beautiful golden color and the very sweet taste it acquires. The harvested bunches, first freed from rotten or damaged grains, are left in the sun spread out on mats of reed for eight or ten days, or even longer, until they shrivel. Then they are placed on a stone surface, surrounded by walls each two feet high, and then the bunches are compressed, first with a stone tied to the end of a small beam and then with bare feet, until all the juice is squeezed out… From there it is transferred into barrels to ferment until it is perfectly clear and ready to drink; this occurs in the following January.” The production techniques have been 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, wines of Greek origin were called malvasias and malvasias were the inns in the lagoon city where they were sold. According to a certain interpretation of the writings of Diodorus Siculus, the presence of Malvasia grapes 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-born Bohemian transplanted 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 winemaking 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 to make its first timid appearances. After several summer vacations (each year longer), in the 1970s he moved to Salina. Always restless and curious, he was drawn 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 taken 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 was celebrated as “nectar of the gods,” he searches for plots of land left uncultivated due to the heavy emigration that has taken thousands of Aeolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans, 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, 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 built in the 1980s in Lingua, the charming 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 evokes among critics, journalists, television crews, oenologists, producers, and simple wine enthusiasts. Visits to the winery and to 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 was during those years that the company added to the Malvasia the Salina Bianco, Salina Rosso (medium-grade table wines), and the Antonello, a high-class product aged in barriques. 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 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 “Capperi di Salina.” In the labels, both for 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 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 Malvasia delle Lipari DOC Passito on our website www.emporiosicilia.it, directly to your home with just a few clicks!
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Malvasia delle Lipari DOC Passito Format: 6 Bottles x 500 ml Our Malvasia delle Lipari DOC Passito has a beautiful amber color with lively sunlit highlights, brilliant and transparent, excellent consistency with rich narrow and heavy arches. Exemplary nose, imposing and graceful, broad and of great finesse with hints of fruity notes of dried figs, dates, ripe apricot, honey, and sweet spices. Mouth marked by a velvety softness, sweet but not cloying, supported by great savoriness. Characteristics: Alc.: 13% Grape variety: Malvasia delle Lipari 95%, Corinto Nero 5% Training: Trellis system Harvest: Late and drying on “Cannizzi” for 15/20 days Winemaking: Skin contact and temperature-controlled vinification Aging: Temperature-controlled tanks Refinement: 6 months in bottle Pairing: Excellent with almond paste desserts, Sicilian cassata, small pastries, but also with spicy pecorino cheese and orange honey. The Malvasia: Around the mid-1800s a Frenchman of refined tastes like Alessandro 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 illustrious men were enchanted by it, and others defined it as nectar of the gods, but in 1788 a scientist, Lazzaro Spallanzani, one of the founders of modern biology, described how Malvasia is made: “this grape is not detached from the vine until it is perfectly ripe, which is known by the beautiful golden color and the very sweet taste it acquires. The harvested bunches, first freed from rotten or damaged grains, are left in the sun spread out on mats of reed for eight or ten days, or even longer, until they shrivel. Then they are placed on a stone surface, surrounded by walls each two feet high, and then the bunches are compressed, first with a stone tied to the end of a small beam and then with bare feet, until all the juice is squeezed out… From there it is transferred into barrels to ferment until it is perfectly clear and ready to drink; this occurs in the following January.” The production techniques have been 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, wines of Greek origin were called malvasias and malvasias were the inns in the lagoon city where they were sold. According to a certain interpretation of the writings of Diodorus Siculus, the presence of Malvasia grapes 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-born Bohemian transplanted 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 winemaking 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 to make its first timid appearances. After several summer vacations (each year longer), in the 1970s he moved to Salina. Always restless and curious, he was drawn 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 taken 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 was celebrated as “nectar of the gods,” he searches for plots of land left uncultivated due to the heavy emigration that has taken thousands of Aeolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans, 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, 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 built in the 1980s in Lingua, the charming 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 evokes among critics, journalists, television crews, oenologists, producers, and simple wine enthusiasts. Visits to the winery and to 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 was during those years that the company added to the Malvasia the Salina Bianco, Salina Rosso (medium-grade table wines), and the Antonello, a high-class product aged in barriques. 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 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 “Capperi di Salina.” In the labels, both for 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 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 Malvasia delle Lipari DOC Passito on our website www.emporiosicilia.it, directly to your home with just a few clicks!
