Hauner's natural Malvasia delle Lipari bears Aeolian architecture on the label, like other wines (and capers) are dressed in the colours and shapes of Salina, as Carlo Hauner loved to represent them. Carlo moved to the Aeolian Islands in the early 1970s, in love with the place and bewitched by Malvasia. He manages to recover an abandoned 20 ha and introduces some innovations: he makes the grapes wither on the vine and experiments with cooling techniques during fermentation. This, together with the intrinsic charm of the artist, caused the spotlight to turn on the Malvasia di Salina, as well as on its other traditional production, capers, and in general on the island itself. The grapes, 95% Malvasia and 5% Corinto Nero are harvested with a late harvest; the fermentation is preceded by a skin contact, then the wine always matures in steel for 8 months, all at a controlled temperature. Malvasia then spends another 6 months in the bottle.

MALVASIA DELLE LIPARI NATURALE HAUNER: TASTING

Hauner's natural Malvasia delle Lipari has a splendid “golden-green” colour, crystalline and luminous. The nose is rich, ranging from fresh ripe fruit (apricot, figs, medlar) to aromatic notes of lavender and thyme with references to fresh almond and the sea. With a sweet taste, great sapidity and freshness, it extends over Mediterranean balsams. Very good with almond paste desserts, as with cannoli or with mature and blue cheeses.