Profile

Structure

Bodyfull
Tanninlow
Aciditymedium
Sweetnesssweet
Oaknone or neutral

Drinking window

Best 5 to 20 years from vintage.

vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedLow tanninMedium aciditySweetVery Long, Floral-Honeyed, Volcanic Mineral finish

Aroma: apricot, orange blossom, honey, volcanic mineral

Palate: candied citrus, dried apricot, floral honey, volcanic minerals

Hauner's Malvasia delle Lipari Passito is the benchmark for this rare Aeolian appellation: sun-dried Malvasia di Lipari producing a wine of extraordinary floral complexity, apricot sweetness and the distinctive volcanic mineral character of the island of Salina.

What it pairs with

  • Sicilian cassata with ricotta and marzipan The wine's floral-honeyed sweetness and volcanic mineral depth are the perfect companion to Sicily's most elaborate dessert.More wines for cheese →
  • Aged Ragusano with Aeolian capers The wine's sweetness and mineral notes bridge the sharp aged cheese and the briny island capers.More wines for pasta with ragù →
  • Granita di bergamotto (bergamot granita) Floral apricot sweetness and volcanic mineral notes mirror the citrus-bitter complexity of bergamot granita.

With cheese

Ricotta Infornata Our pick Baked ricotta is salted and finished with a thin browned skin. The apricot and honey of a sun-dried passito from Pantelleria or the Aeolian islands set sweet against salty, the way a dessert wine meets a blue cheese.

How to serve Hauner Malvasia delle Lipari Passito

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
  4. Pair with. Sicilian cassata with ricotta and marzipan, Aged Ragusano with Aeolian capers, Granita di bergamotto (bergamot granita). Match the wine's structure to the dish's fat and salt.

History

Carlo Hauner arrived on Salina from Germany in the 1960s as a painter and graphic artist, fell in love with the island and its wines, and established Hauner in 1963. He revived the traditional sun-drying of Malvasia di Lipari grapes that had been in decline, producing the wine that would define Malvasia delle Lipari DOC as a serious dessert wine appellation. The estate is now run by his son Carlo Jr.

  1. 1963Hauner estate founded on Salina; Malvasia delle Lipari revived
  2. 1979Malvasia delle Lipari DOC officially established, partly as a result of Hauner's advocacy
  3. 1995Hauner Passito wins Gambero Rosso Tre Bicchieri; Aeolian wines gain international recognition

Facts

Producer
Hauner (Malvasia delle Lipari) · visiting guide
Grapes
Malvasia di Lipari (95%), Corinto Nero (5%)
Classification
Malvasia delle Lipari Passito DOC
Oak
No oak; stainless steel; sun-dried on mats for 15-20 days
ABV
13.5%
Price
€30-50 at retail (375ml)
Drinking window
5-20 from vintage
First vintage
1975

Frequently asked about Hauner Malvasia delle Lipari Passito

What does Hauner Malvasia delle Lipari Passito taste like?

On the nose, apricot, orange blossom, honey, volcanic mineral. On the palate, candied citrus, dried apricot, floral honey, volcanic minerals. Structurally full-bodied, low tannins, medium acidity with a very long, floral-honeyed, volcanic mineral finish. Hauner's Malvasia delle Lipari Passito is the benchmark for this rare Aeolian appellation: sun-dried Malvasia di Lipari producing a wine of extraordinary floral complexity, apricot sweetness and the distinctive volcanic mineral character of the island of Salina.

When should I drink Hauner Malvasia delle Lipari Passito?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Hauner Malvasia delle Lipari Passito?

Sicilian cassata with ricotta and marzipan is the canonical pairing. Other strong matches include Aged Ragusano with Aeolian capers and Granita di bergamotto (bergamot granita). The wine's floral-honeyed sweetness and volcanic mineral depth are the perfect companion to Sicily's most elaborate dessert.

What grapes are in Hauner Malvasia delle Lipari Passito?

The blend is Malvasia di Lipari (95%), Corinto Nero (5%). The wine is classified as Malvasia delle Lipari Passito DOC.

Tags

cellar worthy corinto nero dessert passito full body iconic malvasia di lipari medium acid mood festive mood romantic occasion celebration occasion gift occasion special old world pairs with aged cheese pairs with chocolate pairs with fruit desserts price premium sweet

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