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.  

Read more

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.

 

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.

Read more

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.