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 destined for the passito version are harvested with a late harvest, then further dried on the traditional "cannizzi" for 15-20 days. A skin contact precedes fermentation, then the wine always matures in steel; all at a controlled temperature. Malvasia then spends another 6 months in the bottle.

MALVASIA DELLE LIPARI PASSITO HAUNER: TASTING

Hauner's Malvasia delle Lipari passito has a beautiful amber colour with bright highlights. The nose is the territory, imposing and gentle, with hints of dried figs, dates, ripe apricot, honey, sweet spices, aromatic herbs and brackish. The mouth is velvety, sweet, but not cloying, supported by great flavour and a balsamic finish. Excellent with almond paste-based desserts, but also with pecorino cheese and honey.