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Anna Martens and Eric Narioo started making wine together on Mount Etna, Sicily in 2008. They created “Vino di Anna” in 2010. They now own several hectares of old vine Nerello Mascalese, which they farm organically. They purchased an old winery and Palmento in 2010 which they have restored. They have extended the winery to bury a series of Georgian qvevri for vinification and maturation.
Crimson red in colour, this wine is fruit-driven with ripe, juicy tannins. Attractive aromas of red cherries and wild strawberries. Dry, with fresh acidity, it is medium body in structure, and has an underlying minerality, from the volcanic soils.
Producer Vino di Anna
Origin Etna, Sicily, Italy
Grapes A field blend; Nerello Mascalese (95%), Nerello Cappuccio, Alicante (Grenache) and a small percentage of white grapes (Grecanico, Minella, Catarratto)
Style Light and juicy natural red
Bottle size 750ml
Winemaking Grapes manually harvested, 80% of the final blend spontaneously fermented in an ancient Etnean winemaking building, called a Palmento (50% whole bunch pressed, 50% hand-destemmed). This portion was left on skins for five days and was hand and foot plunged several times. The other 20% was made in a 15hl Georgian qvevri, the fruit was 100% destemmed and macerated on skins for one month. The two wines were then blended, spending time in a large old oak cask and in stainless steel, on fine lees. Bottled without filtering or fining, with minimal S02.
Notes Biodynamic, Natural, Organic, Amphora