Salina Rosso Antonello IGT Salina

Internationally renowned artist and designer Carlo Hauner, Sr. began his winemaking endeavor in 1963, after falling in love with its natural beauty and by the locals’ ancient practice of harvesting Malvasia grapes in mid-September, then drying them on outdoor racks for a couple of weeks, until the Mediterranean sunlight lent the fruit amazing concentration and fragrance.
Hauner was so intrigued, that he bought 20 hectares (49 acres) on Salina, replanting them with vineyard terraces overhanging the sea. He learned everything there was to know about the wine, and started making his own, fueled also by his own intuition and creativity. In the 1980s, he inaugurated a brand-new winery in Lingua, in the municipality of Santa Marina Salina, with temperature-controlled equipment, stainless steel vats and tanks, oak barrels and barriques. The winery helped bring great attention from critics, wine writers, enologists, other growers and the media: Carlo Hauner had triggered a renaissance not only of the islands’ most celebrated wine but of the island itself. In February 1996, the founder’s demise did not put an end to the winery’s exceptional story thanks to his dynamic son, Carlo Hauner, Jr., who is flanked by general manager Gianfranco Sabbatino.

A blend of Nero d’Avola, Sangiovese and Corinto Nero from elevated vineyards located in Salina and Vulcano, with excellent exposure and volcanic soil. 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 home town). 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!
After lengthy maceration on its skins, the wine ages in barrique and in bottle. Elegant and layered aromas of fruit and sweet spices; fully-bodied, with a mineral backbone. A lovely bottle now, even better after a few years.

Wine exported to

Hong Kong, Canada, USA, Australia

Most recent awards

  • 2014 | Wine Advocate88
  • 2012 | Wine Enthusiast89
  • 2012 | James Suckling91
Grape Varieties:

60% Nero d'Avola, 40% Nerello Mascalese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

6 days

Type of yeast:

Selected yeast

Fermentation temperature:

20 °C (68 °F)

Maceration technique:

Skin contact

Length of maceration:

6 days

Malolactic fermentation:


Fining agent:


Aging containers:


Container size:


Container age:


Type of oak:

French oak

Bottling period:


Aging before bottling:

36 months

Aging in bottle:

3 months


Natural Cork



Vineyard name:


Vineyard location:

On the islands of Salina, off the coast of Sicily

Vineyard size:

12 hectares (30 acres)

Soil composition:

Volcanic soil

Vine training:



400 meters (1,300 feet) above sea level

Vine density:

2,025 vines per acre





Years planted:


Age of vines:

25 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

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.

Serving temperature:

Best at 14-16 °C (57.2-60.8 °F). Pairs well with red meat.

Food pairings:

Excellent with paired with spicy, flavorful dishes, red meat with sauce, aged cheese, and pasta with meat sauce.

Aging potential:

10 years


Alcohol cont.: 13,5% by vol.; dry extract: 37; total acidity: 6,2; residual sugar: 3.34 g/L


Carlo Hauner