Vino di Anna Qvevri Rosso “Rampante” 2019

Vino di Anna “Qvevri Rosso” 2019

This wine has attractive aromas of wild plums, bramble and white flowers. The palate displays red and black cherry notes, coupled with an underlying spice and minerality. The wine is austere and ethereal in its youth, with its high acidity and fine, dusty tannin profile. It is complex and with bottle age will truly express its provenance.

This wine is made from organically grown Nerello Mascalese grapes hand harvested from old bush vines (80– 110 years old) located on the northern slopes of Mt Etna, Sicily. In 2019, the grapes came from the “Don Alfio” vineyard in contrada Filici and from three small vineyards in contrada Montelaguardia (780 – 800 metres above sea level), near the town of Randazzo. Small quantities of Nerello Cappuccio and Alicante (Grenache) are co-planted in these old vineyards, as is the tradition and form part of the field blend. The volcanic soils are dark brown basalt, friable and sandy in Vigna Don Alfio; more stoney in the contrada Montelaguardia.

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In 2019, the harvest took place on the 5th/6th in Contrada Montelaguardia and on the 15th October in Vigna “Don Alfio”. All of the grapes were destemmed by hand into two Georgian qvevris (clay vessels) which are buried in the underground wine cellar of the estate. Fermentation was conducted by indigenous yeasts. Upon completion, the qvevris were sealed and the grapes were left to macerate for an extended period of time; 6 weeks. Once pressed and blended, the new wine remained on light lees in a qvevri before maturing for 6 months in an old wooden cask. The wine was bottled in September 2020 without being fined nor filtered.

Vino di Anna “Qvevri Rosso” 2017

Vino di Anna “Qvevri Rosso” 2017

Organically grown Nerello Mascalese grapes were hand harvested from old bush vines (60 – 100 years old) located on the northern slopes of Mt Etna, Sicily. Altitudes of the vineyards vary from 800-950 metres above sea level, with the soils being mineral rich, decomposed lava. Small quantities of Nerello Cappuccio and Alicante (Grenache) were included in the field blend. Harvest took place during the middle of October in 2017.

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The grapes were destemmed by hand into several Georgian qvevris (clay vessels) ranging from 800 -1500 litres capacity. The qvevris were handmade in western Georgia by artisan Zaalido Bozhadze, who sourced the clay high in the Caucasus Mountains. The qvevris were buried in the underground wine cellar of “Vino di Anna” in 2014 where they remain permanently.

Fermentation was conducted by indigenous yeasts. Upon completion, the qvevris were sealed and the grapes and new wine were left to macerate for an extended period of time; 2-4 months. The macerated grapes were then pressed and combined with the new wine into a single qvevri before a passage of 6 months in an old wooden cask. The wine was bottled in September 2018. It was neither fined nor filtered and SO2 was not used.

Vino di Anna “Qvevri Rosso” 2016

Vino di Anna “Qvevri Rosso” 2016

Old bush vines (60 – 100 years old) of organically grown Nerello Mascalese were hand harvested from vineyards located at high (800-950 metres altitude) on the northern face of Mt Etna, Sicily. Small quantities of Nerello Cappuccio and Alicante (Grenache) were present in the field blend. The grapes were destemmed by hand into several Georgian qvevris ranging from 1500 litres to 800 litres which have been buried underground in our cellar near Solicchiata.

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These qvevri were handmade by Zaliko Bozhadze, near the village of Maqatubani, in Imereti, two hours west of Tbilsi, Georgia. The clay has been carefully sourced high in the Causcasus Mountains. Fermentation was conducted by indigenous yeasts. Upon completion the qvevris were sealed and the grapes and new wine were left to macerate for an extended period of time, (2-4 months). After the maceration period, the new wine and its pressings were blended and returned to a single qvevri until bottling in September 2017. The wine was not fined or filtered and saw no SO2 additions

Vino di Anna “Qvevri Rosso” 2015

Vino di Anna “Qvevri Rosso” 2015

Organically grown Nerello Mascalese grapes, from 60 – 100 year old bush vines, located at altitudes of 800-900 metres, on the northern face of Mt Etna were hand harvested along with small quantities of Nerello Cappuccio and Alicante (5% total). The grapes were destemmed by hand into several Georgian qvevris which have been buried underground. Fermentation was conducted by indigenous yeasts. Upon completion the qvevris were closed and left to macerate for different lengths of time depending on the rate of tannin extraction and the quality of the grape skins. On average the time on skins was two months. After the maceration period, the new wine from the three qvevris and their pressings were blended and returned to one large qvevri, until bottling in May 2016. The wine was bottled without fining or filtration.

Floral and expressive, this wine smells of red fruits, particularly morello cherries coupled with dry flowers. The palate is soft and silky, with a taut acidity and fine, textural tannins. The wine is flavoursome with an underlying minerality typical of the volcanic soils of Mt Etna.

 

 

 

 

 

 

Vino di Anna Rosso “Qvevri” 2013

Vino di Anna Rosso “Qvevri” 2013

Our second Qvevri wine made in a 2,000 litre Georgian Qvevri. Nerello Mascalese was hand harvested from our “Don Alfio” vineyard located at 900 metres above Rovitello. The fruit was 100% de-stemmed by hand into the Qvevri. Alcoholic fermentation lasted just over two weeks followed by malolactic fermentation. The Qvevri was then closed and the grapes were left to macerate until April 2014. The resultant wine was pressed and put in an old oak cask until bottling in September 2014. No SO2 was added. The wine was neither fined nor filtered prior to bottling.

Floral and expressive in the nose, this wine has a fine, textural structure. Morello cherries are coupled with cherry blossom. The palate is taut, complex and long.

Vino Di Anna labels-qvevri

 

 

 

Vino di Anna Qvevri Rosso “Rampante” 2019

Vino di Anna Qvevri “Don Alfio” 2020

This wine has attractive aromas of dark cherries and dried fruit with floral notes. The palate is spicy, with liquorice, chocolate and savoury undertones. It has a firm acid backbone which is balanced by a depth of flavour and well-structured tannins. In its youth, these tannins are mouth-filling and austere, with time, they will soften and integrate, becoming ethereal in nature.

The sixth wine to be released from our bio-dynamically farmed “Don Alfio” vineyard.   This isolated, century old vineyard can be found near the lava flow (sciara) of 1923, at 900 metres, above the village of Rovitello in the contrada Piano Filici. Soils are fine, black basalt, rich in minerals.   The vineyard is largely planted to Nerello Mascalese (96%) with just a small percentage of Nerello Cappuccio. The vines are surrounded by olive, cherry and hazelnut trees with a large bio-diversity of wild flowers and vegetation.

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In 2020, the grapes were harvest on the 16th October. They were 100% de-stemmed by hand, into a 1000 litre Georgian qvevri, which is buried in the underground cellar at the winery, near the village of Solicchiata. Alcoholic fermentation was spontaneously conducted by indigenous yeasts. Upon completion, the qvevri was closed and sealed and allowed to macerate for one month on skins. The new wine was then pressed and returned to a qvevri for ageing on fine lees, prior to bottling without fining or filtration.

Vino di Anna Qvevri Rosso “Rampante” 2019

Vino di Anna Qvevri “Don Alfio” 2018

This wine has attractive aromas of dark cherries and dried fruit with floral notes. The palate is spicy, with liquorice, chocolate and savoury undertones. It has a firm acid backbone which is balanced by a depth of flavour and well-structured tannins. In its youth, these tannins are mouth-filling and austere, with time, they will soften and integrate, becoming ethereal in nature.

The fifth qvevri wine to be released from our bio-dynamically farmed “Don Alfio” vineyard which is located at 900 metres above the village of Rovitello in the contrada Piano Filici. 90 – 100+ year old bush vines of Nerello Mascalese were hand harvested in the middle of October from this isolated 0.6 ha plot. There is also a small percentage of Nerello Cappuccio in the vineyard. 100% of the grapes were de-stemmed by hand into a 1000 litre Georgian qvevri which is buried in the underground cellar at the winery, near Solicchiata.

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Alcoholic fermentation was spontaneously conducted by indigenous yeasts. Upon completion, the qvevri was closed and allowed to macerate for one month on skins. The new wine was then pressed and returned to a qvevri for ageing on fine lees, prior to bottling in September 2019 without fining or filtration.

Vino di Anna Qvevri “Don Alfio” 2016

Vino di Anna Qvevri “Don Alfio” 2016

The fourth qvevri wine to be released from our bio-dynamically farmed “Don Alfio” vineyard which is located at 900 metres above the village of Rovitello. 90 – 100+ year old bush vines of Nerello Mascalese were hand harvested in the middle of October from this isolated 0.6 hectare plot. The grapes were 100% de-stemmed by hand into a 1500 litre Georgian qvevri which is buried in our underground cellar. Alcoholic fermentation was conducted by indigenous yeasts. Upon completion the qvevri was closed and allowed to macerate for 4 months on skins.

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It was then pressed and the wine returned to a smaller qvevri for another winter. It was bottled in May 2018 being neither fined nor filtered.

This wine has attractive aromas of dark cherries and dried fruit with floral notes. The palate is spicy, with liquorice, chocolate and savoury undertones. It has a firm acid backbone which is balanced by a depth of flavour and well-structured tannins. In its youth, these tannins are mouthfiling and austere, with time, they soften and integrate and become ethereal in nature.

The Vino di Anna “Qvevri” wines are fermented and macerated in Georgian qvevris that were handmade by one of the few remaining artisan qvevri makers, Zaaliko Bodjadze. His workshop is near Makatubani, about two hours west of Tbilisi, Georgia. Zaaliko and his sons source the pure clay high in the Caucasus Mountains, moulding the pots by hand and lining them with bees wax. Eight qvevris were received at “Vino di Anna” in 2013 and were buried in an underground cellar constructed at the back of the winery.

Qvevri “Don Alfio” 2014

Qvevri “Don Alfio” 2014

The third qvevri wine to be made from the “Don Alfio” vineyard situated at 900 metres above the village of Rovitello. Nerello Mascalese was hand harvested from this 0.6 hectare vineyard. The grapes were 100% de-stemmed by hand into the qvevri. Alcoholic fermentation was conducted by indigenous yeasts. The qvevri was then closed and allowed to macerate for nearly 5 months. It was pressed and returned to qvevri until bottling in September 2015. The wine was neither fined nor filtered.

Displaying aromas of dark cherries and forest fruit with some savoury undertones, this well-structured wine is complex with a firm acidity and fine, austere tannins.

Vino Di Anna Qvevri

 

 

 

 

 

Vino di Anna Q1000 “Tartaraci” 2016

Vino di Anna Q1000 “Tartaraci” 2016

Vibrant crimson red with purple hue, this wine has attractive aromas of cranberries and blueberries. The zingy acidity is balanced by juicy fruit and fine, austere tannins.

The Q1000 “Tartaraci” wine is made from organically grown grapes harvested by hand from a single vineyard located in the contrada “Tartaraci”. This contrada is located above the quota mille road which circumnavigates Mt Etna, on the northern face, near the village of Maletto. 70 year old bush vines of Nerello Mascalese and Alicante (Grenache) were harvested on the 19th October 2016 and 100% destemmed by hand into a 1,200 litre qvevri which is buried underground. Fermentation was spontaneously carried out by indigenous yeasts. Upon completion the qvevri was closed and macerated on skins for two months.

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It was then pressed and placed in a smaller qvevri remaining in the cellar on fine lees until bottling in Septemer 2018 without fining of filtering.

Q1000 “Tataraci” 2014

Q1000 “Tataraci” 2014

The Q1000 “Tataraci” wine is made from a single, individual vineyard located in the contrada “Tataraci” at 1000 metres above the town of Randazzo. Old bush vines of Nerello Mascalese and Alicante (Grenache) were hand harvested and destemmed into a 1000 litre qvevri. Fermentation was by indigenous yeasts. The qvevri was closed and macerated for 4 months. It was then pressed and placed in a smaller qvevri until bottling in September 2015 without fining or filtering.

A distinct purple colour, this wines smells and tastes of blueberries and red currants. It has mouth-watering acidity, a juicy structure and fine, feminine tannins.

Vino Di Anna Qvevri

 

 

 

 

Vino di Anna Qvevri Rosso “Rampante” 2019

Vino di Anna Qvevri Rosso “Rampante” 2019

Vibrant crimson with purple hue, this wine has attractive red and black fruit aromas; cherries, wild strawberries, plums. The palate is complex, displaying a fine acidity, austere, ethereal tannins and a depth of flavour that is persistent.

In 2015, Anna and Eric purchased a small, stunning property in Contrade Rampante, just beneath the Quota Mille road on the north face of Mt Etna. Half the property was 80-100 year old bush vines of Nerello Mascalese, the rest, century old olive trees. After farming the vineyard biodynamically for 4 years, the grapes that were hand harvest in 2019 were particularly distinct, and a decision was made to release the wine created from this vineyard, as an individual cuvee for the first time.

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100% Nerello Mascalese grapes were hand harvested from old bush vines (80 – 100 years old) located in Vigna Rampante, at 850 metres of altitude on the northern side of Mt Etna. Harvest took place during the third week of October 2019. The grapes were destemmed by hand into a 1500 hl Georgian qvevri (clay vessels) and fermentation was conducted by indigenous yeasts. Upon completion, the qvevri was sealed and the grapes and new wine were left to macerate for six weeks. After pressing, the wine spent 9 months in an old wooden cask on fine lees, prior to bottling in September 2020. The wine was neither fined nor filtered. 1g/hl of SO2 was added 3 months prior to bottling.