Palermo Rooftop Cooking Class with Full Meal, Wine & Stories
Experience an authentic Sicilian cooking class in Palermo set on a panoramic 7th-floor terrace overlooking the city, and join a local chef for a hands-on culinary jour...
Structure
Drinking window
Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 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 in the header is our own.
In the glass
Aroma: red cherry, wild herbs, dried flowers, light volcanic mineral
Palate: cherry, light tannin, saline mineral, herbal
Hauner's Salina Rosso is a rare Aeolian red from Nero d'Avola and the indigenous Corinto Nero: light-bodied, herb-scented and saline-mineral, reflecting the island's volcanic coastal terroir in a red wine format.
What it pairs with
-
Aeolian grilled fish with capers and olives
Light body and saline mineral notes are the natural companion for island-style grilled fish. -
Pasta with Aeolian pesto (capers, olives, tomato)
The wine's herb and light tannin frame the vibrant Aeolian pesto. -
Bruschetta with anchovy and capers
The wine's saline character echoes the intense briny anchovy and caper combination.
How to serve Hauner Salina Rosso
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Aeolian grilled fish with capers and olives, Pasta with Aeolian pesto (capers, olives, tomato), Bruschetta with anchovy and capers. Match the wine's structure to the dish's fat and salt.
History
Hauner produced a small amount of Salina Rosso to offer island visitors a local red wine alongside the celebrated Malvasia. The blend of Nero d'Avola and the rare indigenous Corinto Nero (related to Corinthian currant grapes) reflects the Aeolian tradition of co-fermenting whatever grew on the island.
- 1985: First Hauner Salina Rosso vintage
Facts
- Producer
- Hauner (Malvasia delle Lipari) · visiting guide
- Grapes
- Nero d'Avola (60%), Corinto Nero (40%)
- Classification
- Terre Siciliane IGT
- Oak
- 10 months in large oak botti
- ABV
- 12.5%
- Price
- €14-22 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 1985
Frequently asked about Hauner Salina Rosso
What does Hauner Salina Rosso taste like?
On the nose, red cherry, wild herbs, dried flowers, light volcanic mineral. On the palate, cherry, light tannin, saline mineral, herbal. Structurally light-bodied, low tannins, high acidity with a fresh, herbal, saline finish. Hauner's Salina Rosso is a rare Aeolian red from Nero d'Avola and the indigenous Corinto Nero: light-bodied, herb-scented and saline-mineral, reflecting the island's volcanic coastal terroir in a red wine format.
When should I drink Hauner Salina Rosso?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Hauner Salina Rosso?
Aeolian grilled fish with capers and olives is the canonical pairing. Other strong matches include Pasta with Aeolian pesto (capers, olives, tomato) and Bruschetta with anchovy and capers. Light body and saline mineral notes are the natural companion for island-style grilled fish.
What grapes are in Hauner Salina Rosso?
The blend is Nero d'Avola (60%), Corinto Nero (40%). The wine is classified as Terre Siciliane IGT.
Tags
Taste it where it is made: tours and tastings in Sicily
Palermo by Night with Street food, Wine & local legends
Discover Palermo at night on a walking tour with street food, Sicilian wine, and live storytelling inspired by local legends, folklore, mystery, and unusual Sicilian tales.
Vineyard Walk and Food Tasting
In this experience, you can immerse yourself in the tranquil atmosphere of Tenute Baglio Passofondo, an oasis of peace just a few kilometers from Trapani and Palermo.