Carlo Hauner, from Brescia but of Bohemian origin, arrives for the first time in 1963 on the Aeolian Islands and, in love with the land, in the 70 ends up moving to Salina. There, he falls in love at first sight for the second time: Malvasia, an ancient grape variety (we have evidences of its presence in the area already from the first century BC), sweet and fragrant that Aeolian farmers harvest in mid–September, when arrived at full maturity, and that for two weeks is left to dry in the sun, refining a technique remained almost unchanged over the centuries. The result is what Dumas defined as the most outstanding wine that he had tasted in his life. After a careful observation of the local wine tradition, integrated with the study of ancient and modern texts, Hauner has been able to recover some twenty hectares of land and turn them into a vineyard. There, on the terraces retrieved from the local agricultural tradition, he began producing its Malvasia, with some innovations: grapes is let to wither on the vine and directly experiences a cooling technique during fermentation. Small touches that make that his wines end up on the tables of the best restaurants around the world. In the 80s a new winery and a new wine were created: Salina Bianco, Salina Rosso and Antonello. After the death of Carlo Hauner, the company was taken over by his son (pictured), who carries on its name and its philosophy: to produce a genuine and complex wine but, above all, terribly good.
