Region: Sicily, Etna
Grape: Nerello Mascalese, a small amount of Nerello Cappuccio, Alicante, Minella, Catarratto and Grecanico
Viticulture: Organic Farming / Natural Wine
Wine making: Manual harvested grapes are 50% destemmend and 50% left as whole bunch. Foot trodden and then macerated for 4 days. Fermented in stainless steel tanks, old oak casks and Geogian qvevris. Matured on lees for 12 months, unfined and unfiltered.
Fresh and fruity on the nose. The palate is a blend of red currants and cherries with savoury undertones. Dry with good acidity and juicy, soft tannins.
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. Recently they have extended the winery to bury a series of Georgian qvevri for vinification and maturation.