Rosato - Vino di Anna

Vino di Anna “Jeudi 15” Rosato 2024

Pinkish/orange in colour, this wine has attractive aromas of pomegranates, small yellow plums and a hint of Turkish delight. The vibrant palate is dry, with a crunchy acidity, juicy red cherry flavours, and a chalky, mineral undertone.

This wine is made from organically farmed Nerello Mascelese, grown at 700 metres of altitude on the northern slopes of Mt Etna, just underneath the village of Solicchiata. The grapes were carefully placed in a 30hl open fermenter for 36 hours, 50% whole bunch and 50% de-stemmed by which time the desired colour had been achieved. The just fermenting grapes were then pressed into a used 20hl oak cask for fermentation. 10% old vine Grecanico, that had been macerating on skins for 5 days was added to the fermenting must.

Upon completion of the alcoholic fermentation, the wine underwent malolactic fermentation. It was then racked clean to a stainless steel tank where it remained on light lees until bottling without fining or filtration in February 2025.

Production notes

Vino di Anna “Jeudi 15” Rosato 2022

Salmon orange in colour, this wine has bright fruit aromas of cranberries, red cherry, and blood orange. It is fresh, vibrant, and crunchy on the palate with a light tannin structure, juicy red fruit flavours and a mineral undertone.

After skipping a year of making this wine due to the extremely hot growing season of 2021,“Jeudi 15” Rosato 2022 is how we like our rosato to be –vibrant, fresh, crunchy and mineral.

In 2022, grapes originated for our Rosato from three vineyards; 120 yr old bush vines of Nerello Mascalese grown on the iron-rich, pomace soils of Monte Pomiciaro (near Linguaglossa, at 600 metres of altitude) and from two old bush vine vineyards co-planted to Nerello Mascalese and Grenache, on stony basalt soils, on the NW side of the volcano, in Contrada Nave (1000 metres of altitude).

100% whole bunches from all three vineyards were left to macerate for 3 days in 10hl mastellone (food-grade plastic red tubs) with some gentle hand plunging. The lightly fermenting bunches were then pressed, and fermentation continued by indigenous yeasts in qvevri until dryness. Malolactic fermentation followed.
The Monte Pomicairo component was juicy, with crushed cranberry aromas, fresh yet quite simple. The wine made from the grapes grown in Contrada Nave was tart, crisp and mineral, with “pink lady” apple flavours. Blended together, they complemented each other. This wine was bottled at the beginning of February 2023, without being fined or filtered.

Production notes

Vino di Anna “Jeudi 15” Rosato 2020

Orangey/pink in colour, this wine has bright fruit aromas of wild strawberries and flowers. Dry, crisp and fresh on the palate, the red fruit flavours of cranberries, red currants and cherries are coupled with white pepper and green tomato notes. The palate is textural with a fine mineral backbone and sapid finish..

In 2020, “Jeudi 15” Rosato was produced from biodynamically grown Nerello Mascalese grapes, hand harvested from two 100 yr old bush vine vineyards located on the north face of Mt Etna. 70% of the grapes came from a beautiful, property, located in the contrada MonteLaguardia, at 800 metres altitude. The rest of the grapes came from Contrada Monte Pomiciaro, near the town of Linguaglossa where the unique red pomace soils impart a distinct floral, lightness to the wine.

As per tradition, both old vineyards are co-planted with a small percentage of Nerello Cappuccio and Alicante, and a mix of indigenous white grapes; mainly Grecanico, Insolia and Minnella Bianca. The vineyards were both harvested in their entirety. Harvest was early October 2020. The whole bunches were carefully placed into various 10hl mastellone (food-grade plastic tubs) for 2 – 3 days with no movement. The bunches were then pressed and fermented to dryness by indigenous yeasts in two Georgian qvevri. Malolactic fermentation was spontaneous. The new wines were left on lees over the winter months. They were then blended at the end of January 201 and bottled without fining or filtration in March 2021.

Scheda tecnica

Vino di Anna “Jeudi 15” Rosato 2019

Orangey/pink in colour, this wine smells of wild strawberries and flowers. Dry, crisp and fresh it has plenty of red fruit flavours; red currants and cherries, balanced by a fine palate structure. It is savoury in style with a mineral backbone.

“Vino di Anna’s” second Rosato. In 2019, organically grown grapes were hand harvested from two vineyards to make this wine. 70% of the cuvee was made from our vineyard located in the contrada “Tartaraci”, at 1000 metres of altitude, on the NW slopes of Mt Etna. 30% comes from old Nerello Mascalese bush vines, from our spectacular 110 yr old, red pomace vineyard, located in Contrada Monte Pomiciaro, near Linguaglossa.
The grapes from the “Tartaraci vineyard” were harvested on the 17th October 2019. The vines are 70 year old bush vines of Nerello Mascalese, Alicante (Grenache) and Grenanico. The white grapes were picked at the same time as the black grapes.

The field blend was placed as 100% whole bunches into three large mastellone (10hl food-grade plastic tubs). Maceration took place for three days. The fermenting must was then pressed directly into a 1500 litre Georgian qvevri. The wine finished alcoholic fermentation, underwent malolactic fermentation and was left on fine lees for 5 months. It was bottled at the end of April 2020 neither fined nor filtered.

Scheda tecnica

Vino di Anna “Jeudi 15” Rosato 2018

Pale orangey/pink, this wine displays notes of ripe tomatoes coupled with wild strawberries. It is dry and fresh with a fine tannin structure. It is savoury in style with good length and minerality.

The mild growing conditions of 2018 and the cool, wet start to harvest meant that some of our vineyards, like the “Jeudi 15” vineyard in Monte LaGuardia were not going to reach full phenolic maturation. Thus a portion of the grapes were hand harvested earlier than usual, on the 9th October and made into a Rosato.

Monte LaGuardia is located at 800 metres of altitude between the village of Passopisciaro and the town of Randazzo. The vineyard is today approximately one hectare, of 90 -100 year old alberello (bush) vines.

A field blend, being 90% Nerello Mascalese with 10% indigenous white grapes (Grecanico, Catarratto, Minnella Bianco, Carricante ) the grapes were destemmed into five large mastellone (10hl food-grade plastic tubs). Maceration took place for three days. The fermenting must was then pressed directly into a 2,000 litre Georgian qvevri. The wine finished alcoholic fermentation, underwent malolactic fermentation and was left on fine lees for 6 months. It was bottled at the end of April 2019 neither fined nor filtered.