Salina Bianco IGT Salina
60% Inzolia and 40% Catarratto. Hauner Salina Bianco IGT is a brilliant straw yellow with deep golden reflections. The elegant nose is reminiscent of strawberries, sage, exotic fruit and citrus confirmed on a crisp, appealing palate.
“At Hauner we believe that, given the amazing soils, unique landscapes, and fantastic grapes of the Aeolian Islands, we are honor-bound to create wines worthy of such fruit.”
Wine exported to
Hong Kong, Canada, USA, Australia
Most recent awards
- 2019 | James Suckling92
- 2016 | Vinous89
- 2013 | Wine Enthusiast89
Grape Varieties:
60% Inzolia and 40% Catarratto
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:
4 months
Aging in bottle:
2 months
Closure:
Diam
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:
2,025 vines per acre
Yield:
80ql
Exposure:
Northeastern
Years planted:
1994
Age of vines:
25 years old
Time of harvest:
September
First vintage of this wine:
1981
Total yearly production (in bottles):
20,000
Tasting notes:
Brilliant straw yellow with deep gold highlights; the elegant nose recalls Mediterranean scrub, strawberry trees, sage, juniper, and myrtle, exotic fruit and citrus confirmed on a crisp, appealing, flavorful and persistent palate.
Serving temperature:
Best enjoyed at 8-10 °C (46.4-50 °F).
Food pairings:
Excellent with fish starters, pasta with vegetables, seafood risotto, fish dishes with sauce, and soft cheeses.
Aging potential:
3 years
Alcohol:
Alcohol cont.: 13% by vol.; dry extract: 32; total acidity: 6,20; residual sugar: 3.34 g/L
Winemaker:
Carlo Hauner
