Iancura Wine Our Iancura Wine has a pale straw yellow color with greenish reflections. On the nose, fruity notes of peach, vivid saline memories, scents of sun and sea, mineral freshness, and vegetal hints of celery and sage. Still fruity with kiwi, melon, and balsamic notes on the finish. On the palate, it is finely acidic, with sweetish honey-like notes imbued with saline sap and brief briny hints of pickled olives. Fluid and caramel-like finish always with a delicately saline base, lengths and persistences that prolong the pleasure of tasting, leaving that vibrant sweet/salty and fruity sensation. Format: 6 Bottles of 0.75 lt Characteristics: Category: IGP Terre Siciliane Alc.: 13% Grape Variety: Malvasia delle Lipari Secca 90%, Inzolia 10% Harvest: Late August Vinification: Immediate draining Aging: In stainless steel tanks Refinement: 3 months in bottle Pairing: Pasta with sardines, bruschetta with land and sea, soft fresh cheeses, raw fish. Hauner: The Story Since 1968, Carlo Hauner, a Brescia native of Bohemian origin transplanted in the Aeolian Islands, has been 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 international success as a designer. His passion for oenology 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 beginning to take its first timid steps. After several summer vacations, 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, the grapes are exposed outdoors on racks during the day and brought in at sunset. Hauner thus learns the local wine-making 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 famous as the “nectar of the gods,” he searches for plots of land that had remained uncultivated due to the strong emigration that had sent thousands of Aeolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans, restores to their ancient terracing, and revives as vineyards. He introduces some innovations: he lets the grapes 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. The new Hauner 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-growing interest the reborn Malvasia arouses among critics, journalists, television crews, enologists, producers, and simple wine enthusiasts. Visits to the winery and to the “character Carlo Hauner” are becoming more and 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-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 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 founder of this glorious company was the first to label as “Capperi di Salina.” On the labels, both of the capers and of the wines, we find the shapes and colors so loved by their creator: Aeolian architecture, the colors of the vegetation of Salina, 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 Iancura Wine on our website www.emporiosicilia.it, directly to your home with a few clicks!
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Iancura Wine Our Iancura Wine has a pale straw yellow color with greenish reflections. On the nose, fruity notes of peach, vivid saline memories, scents of sun and sea, mineral freshness, and vegetal hints of celery and sage. Still fruity with kiwi, melon, and balsamic notes on the finish. On the palate, it is finely acidic, with sweetish honey-like notes imbued with saline sap and brief briny hints of pickled olives. Fluid and caramel-like finish always with a delicately saline base, lengths and persistences that prolong the pleasure of tasting, leaving that vibrant sweet/salty and fruity sensation. Format: 6 Bottles of 0.75 lt Characteristics: Category: IGP Terre Siciliane Alc.: 13% Grape Variety: Malvasia delle Lipari Secca 90%, Inzolia 10% Harvest: Late August Vinification: Immediate draining Aging: In stainless steel tanks Refinement: 3 months in bottle Pairing: Pasta with sardines, bruschetta with land and sea, soft fresh cheeses, raw fish. Hauner: The Story Since 1968, Carlo Hauner, a Brescia native of Bohemian origin transplanted in the Aeolian Islands, has been 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 international success as a designer. His passion for oenology 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 beginning to take its first timid steps. After several summer vacations, 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, the grapes are exposed outdoors on racks during the day and brought in at sunset. Hauner thus learns the local wine-making 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 famous as the “nectar of the gods,” he searches for plots of land that had remained uncultivated due to the strong emigration that had sent thousands of Aeolians to Australia and the Americas. He manages to gather about twenty hectares that he cleans, restores to their ancient terracing, and revives as vineyards. He introduces some innovations: he lets the grapes 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. The new Hauner 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-growing interest the reborn Malvasia arouses among critics, journalists, television crews, enologists, producers, and simple wine enthusiasts. Visits to the winery and to the “character Carlo Hauner” are becoming more and 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-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 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 founder of this glorious company was the first to label as “Capperi di Salina.” On the labels, both of the capers and of the wines, we find the shapes and colors so loved by their creator: Aeolian architecture, the colors of the vegetation of Salina, 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 Iancura Wine on our website www.emporiosicilia.it, directly to your home with a few clicks!
