Salina Rosso Antonello IGT Salina
60% Nero d’Avola, 30% Sangiovese, and 10% Corinto Nero. Hauner “Rosso Antonello” Salina IGT is deep ruby red with garnet highlights and an elegant bouquet of ripe berries, such as blackberries and blueberries. Long finish.
This exquisite red was named after one of Italy’s greatest fifteenth-century painters, Antonello da Messina (the Aeolian Islands all belong to the province of Messina, the artist’s hometown). The portrait on the Rosso Antonello bottles is a replica of the original painting by Antonello da Messina. It was for centuries one of the world’s lost masterpieces. Until it was fortuitously found in the 1800s on the island of Lipari – in a local drugstore, where it had been used as a cupboard door!
“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
- 2014 | Wine Advocate88
- 2012 | Wine Enthusiast89
- 2012 | James Suckling91
60% Nero d'Avola, 40% Nerello Mascalese
Length of alcoholic fermentation:
Type of yeast:
20 °C (68 °F)
Length of maceration:
Type of oak:
Aging before bottling:
Aging in bottle:
On the islands of Salina, off the coast of Sicily
12 hectares (30 acres)
400 meters (1,300 feet) above sea level
2,025 vines per acre
Age of vines:
25 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Ruby red with purple highlights, the wine’s abundant legs and evident viscosity straightaway reveal its good structure and body; an ample, rich bouquet of black cherries and blackberries, with spicy and toasted notes of vanilla, licorice and carob, confirmed on the lush, full, well-balanced, and silky palate with layered, intense and persistent flavors.
Best at 14-16 °C (57.2-60.8 °F). Pairs well with red meat.
Excellent with paired with spicy, flavorful dishes, red meat with sauce, aged cheese, and pasta with meat sauce.
Alcohol cont.: 13,5% by vol.; dry extract: 37; total acidity: 6,2; residual sugar: 3.34 g/L