Sicily: Villa Chiarelli Manostalla Traditional Dinner & Wine
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Profile
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 above 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.More wines for fish →
- Pasta with Aeolian pesto (capers, olives, tomato) The wine's herb and light tannin frame the vibrant Aeolian pesto.More wines for pasta, pizza and risotto →
- Bruschetta with anchovy and capers The wine's saline character echoes the intense briny anchovy and caper combination.More wines for fish →
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.
- 1985First 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.
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