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Hierà 2015 Hauner IGT

€12.60
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Description

Hierà by Carlo Hauner is a red wine from Sicily IGT. It shows an intense ruby red color, and on the first nose, rich in aromas. The taste is ample and velvety, enveloping the palate with a feisty caress of a beautiful sweet tannin

Product Details
948

Data sheet

Product
Hierà
Classification
Red Sicily IGT
Denomination
IGT
Vintage
2015
Tipology
Vino rosso
Provenance
Italia
Production area
Sicilia
Grape variety
Alicante
Calabrese
Nocera
Harvest Time
Mid September
Winemaking
Maceration on the skins
Aging of wine
In bottle for 3 months before marketing
Alcohol
14,00% vol.
Recommended glass
Medium goblet
Curiosity
The name of the wine given from the island of Vulcano, sacred to Ephesus, god of fire and divine blacksmith James Stevenson, was the first man to implant vines on this island before in 1888 the volcano destroyed everything that had laboriously built
Serving temperature
16-18 °C
Pairings
Excellent with slightly spicy dishes with capers based on typical Aeolian sauces. It is also beautifully combined with fresh tuna
Bottle
0,75 l.
Color
Intense ruby red with hard-to-reach purple fingernail
Perfume
At first nose is rich in perfumes, great density
Flavor
Wide and velvety, it envelops the palate in a gritty caress of a nice sweet tannin that leaves the return of a rich flavor
Manufacturer: Hauner Carlo

HISTORY

Carlo Hauner, from Brescia of Bohemian origin transplanted to the Aeolian Islands, was the creator of the farm that bears his name. As a young man he was a painter and, not yet twenty years old, he exhibited at the Venice Biennale. In the years of maturity he achieved significant international successes as a designer. The passion for wine can be seen as the last challenge of an intense and full of interests life. On the Aeolian Islands, it arrived for the first time in 1963, when tourism ventured the first timid apparitions. After a few summer holidays (more extensive each year), in the seventies he moved to Salina. Always restless and curious, he is attracted by the cultivation of Malvasia, the grapes that local farmers harvest in mid-September. According to the traditional method, during the day the grapes are exposed outdoors on racks and withdrawn at sunset. Hauner learns the local winemaking techniques and integrates them with the study of ancient and modern texts. When he decides that the acquired knowledge and his creativity can contribute to a wine that in the past had been famous as "nectar of the gods", he goes in search of plots of land that have been left fallow due to the strong emigration he brought to Australia and the Americas thousands of Aeolians. He manages to put together about twenty hectares that he cleans, restores to the ancient terraces and brings to life as vineyards. It introduces some innovations: it makes the grapes dry on the vine and experiments with cooling techniques during fermentation. Small revolutions that fascinate the experts, starting with Veronelli, and which bring Hauner's Malvasia to the tables of prestigious restaurants, first in Italy and then in France, the United States, Great Britain, Japan and other countries. The new winery of Hauner rises in the 1980s in Lingua, the charming hamlet of Santa Marina Salina. The Aeolian-style building is equipped with a modern refrigeration system and steel barrels alongside those for aging wood, with a total capacity of 1,200 hectoliters. The inauguration of the new winery coincides with the ever-increasing interest that the reborn Malvasia arouses among critics, journalists, television crews, oenologists, producers and simple enthusiasts of class wines. Visits to the winery and to the "Carlo Hauner character" are increasingly frequent and contribute to spreading the fame of the Aeolian archipelago and the prestigious wine produced there. And it was in those years that the company added the Salina Bianco, the Salina Rosso (medium-graded table wines) and the Antonello, a product of great lineage aged in barrique, to Malvasia. After the death of Carlo Hauner, which took place in February 1996, the company is energetically led by his son Carlo Junior with the precious collaboration of Gianfranco Sabbatino. Today, 50,000 bottles of Malvasia are produced, divided into two versions, natural and passito. To the grapes harvested in the vineyards owned by the company is added that of numerous other local producers who give the winery its own production. Many of them returned to wine-growing after the traditional Aeolian liqueur wine came back into vogue thanks to brescianu Hauner. The company also produces capers, those tasty buds that the inventor of this glorious company labeled first with the words "Capperi di Salina". In the labels, both of the capers and of the wines, we find the shapes and colors that his creator loved so much: the Aeolian architecture, the colors of the vegetation of Salina (defined as the Green Island by all the tourist brochures), the reds and the oranges of the moon and dawn, the black of the volcano, the blue of the sea. They are reproductions of his paintings.

Order it before 3 hours and 41 minutes and receive it Monday 18 November with Corriere GLS

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