Bright crimson red in colour, this wine has appealing red berry aromas and savoury undertones. Dry on the palate, it has juicy, ripe tannins which are balanced by plenty of red fruit flavours and mineral notes.
A blend of two cuvees made from organically grown Nerello Mascalese (95%) grapes, hand harvested from the northern slope of Mt Etna, Sicily. The terraced vineyards are located at high altitude (700 – 900 m) and are planted as bush vines (average age 60 yrs). The vineyards are co-planted with small quantities of Nerello Cappuccio, Grenache and the indigenous white varieties, Grecanico, Catarratto and Minnella Bianca as is tradition in the area. These grapes are an important part of the final wine, picked and fermented along with the Nerello Mascalese.
Bright crimson red, this wine has attractive red cherry and wild strawberry aromas. On the palate it is dry, has plenty of fruit flavours balanced with juicy, ripe tannins, and fresh acidity.
The third wine produced under this label is a blend of cuvees made from organically grown Nerello Mascalese grapes, hand harvested from terraced vineyards located high on the north face of Mt Etna, Sicily. These old bush vines, are co-planted with small quantities of Nerello Cappuccio, Grenache and the indigenous white varieties; Grecanico, Catarratto and Minella Bianca. 50% of the blend is wine made in a Palmento; the traditional Etnean winemaking building with only a 5 day skin maceration. 30% is wine made in a Georgian qvevri, with a one month skin maceration. The remaining 20% of the blend is a wine fermented and aged in a large, used, oak botte.
Organically grown Nerello Mascalese grapes were hand harvested from old bush vines grown on the northern face of Mt Etna, Sicily. These grapes were picked together with small quantities of Nerello Cappuccio, Grenache and the indigenous white grapes (Grecanico, Catarratto, Minella Bianca) that have been traditionally co-planted in the small vineyard plots high on the volcano. 80% of the final blend was wine made from grapes spontaneously fermented in an ancient Etnean winemaking building, called a Palmento. Here, 50% of the grapes were left as whole clusters, the rest were de-stemmed by hand. The fermenting must was left in contact with the skins for only a short period of time; 5 days, during which time it was hand and foot plunged several times.
The rest of the blend is a wine made in a 15hl Georgian qvevri, where the fruit was 100% destemmed and macerated on skins for one month. The final blend of the two wines spent time in a large old oak cask and in stainless steel on fine lees, prior to bottling without fining or filtration.
This new wine from “Vino di Anna” is a blend of several micro-vinifications made during the 2016 harvest. Organically and bio-dynamically grown grapes were hand harvested from numerous old bush vine vineyards located on the north face of Mt Etna.
Each wine was a field blend; Nerello Mascalese (95%), Nerello Cappuccio, Alicante (Grenache) and a small percentage of white grapes (Grecanico, Minella, Catarratto). One vineyard was vinified in a 20 hl oak cask, another older, higher vineyard in a Qvevri, others in mastellone and stainless steel.