Malvasia delle Lipari Passito DOC

Hauner’s flagship wine, his first love. Unique, inimitable, lush. Late-harvested grapes dry on traditional mats during the day and in the cellar at night. The original “nectar of the gods” and where the Hauner story began. Native grapes Malvasia delle Lipari and Corinto Nero are grown on Salina in elevated vineyards with volcanic soil and excellent exposure. The grapes macerate for a short period before being vinified in stainless steel and then in bottle. The color of light caramel with a fragrant inviting nose of apricot, fig and honey. Lingering flavor that invites the second (and third) sip.


Wine exported to

Hong Kong, Canada, USA, Australia

Most recent awards

  • 2019 | James Suckling94
  • 2017 | Vini Buoni d'ItaliaCorona
  • 2016 | Wine Enthusiast91
  • 2016 | Wine Advocate91
  • 2014 | Vinous93
  • 2011 | Gambero Rosso3 Bicchieri
Grape Varieties:

95% Malvasia delle Lipari, 5% Corinto Nero

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

6 days

Type of yeast:

Selected yeast

Fermentation temperature:

16 °C (60.8 °F)

Malolactic fermentation:

Yes

Fining agent:

Yes

Aging containers:

Stainless steel

Bottling period:

March/April

Aging before bottling:

18 months

Aging in bottle:

6 months

Closure:

Natural Cork

Organic:

NO

Vineyard name:

VALDICHIESA

Vineyard location:

On the islands of Salina, off the coast of Sicily

Vineyard size:

12 hectares (30 acres)

Soil composition:

Volcanic soil

Vine training:

Espalier

Altitude:

400 meters (1,300 feet) above sea level

Vine density:

2,430 vines per acre

Yield:

70ql

Exposure:

Northeastern

Years planted:

1994

Age of vines:

25 years old

Time of harvest:

September

First vintage of this wine:

1968

Total yearly production (in bottles):

20,000

Tasting notes:

Superb concentration; one of those rare wines whose high sugar content is sustained by splendid freshness, making it ideally balanced. Characterized by the classic drying process or appassimento that represents one of Salina’s most ancient traditions.

Serving temperature:

Best enjoyed at 8-10 °C (46.4-50 °F).

Food pairings:

Excellent with creamy desserts such as tiramisu and English trifle. Also pairs well with sharp cheese blue-veined cheese, like Gorgonzola or Stilton.

Aging potential:

10 years

Alcohol:

Alcohol cont.: 13% by vol.; dry extract: 37.8 g/L; total acidity: 6; residual sugar: 130 g/L; pH: 3.36

Winemaker:

Fabrizio Zardini