Vibrant ruby red in colour, this wine has attractive cherry and wild strawberries aromas. The palate is dry, fresh and lively.  It has red fruit flavours, juicy tannins and an underlying minerality from the volcanic soils. 

Made in a small, centuries-old traditional traditional Etnean wine vinification building called a Palmento, this wine is made predominantly from organically grown Nerello Mascalese grapes.  The vineyards are growing on volcanic soils, located on the northern face of Mt Etna and are 40-60 year old bush vines. As is tradition in the area, they have all been co-planted with small quantities of Nerello Cappuccio (2%), Alicante (Grenache) (3%) and indigenous white grapes; Grecanicao, Minella Bianca and Catarratto (5% in total).  All the fruit was hand harvested at the same time and brought to the Palmento in Solicchiata. The harvest took place during the last few days of September and the first week of October. 50% of the grapes were de-stemmed by hand, the rest remained as whole bunches.

The sixth wine made in our 250 + year old Palmento (traditional Etnean wine vinification building). Organically grown Nerello Mascalese grapes (90%) were hand harvested from 60-100 year old bush vines grown on the northern face of Mt Etna and transported to our Palmento in Solicchiata. Small amounts of Nerello Cappuccio (2%), Alicante (Grenache) (3%) and the indigenous white grapes, Minella, Catarratto and Grecanico (5% in total) which are co-planted in the Nerello Mascalese vineyards were harvested at the same time and included in the vinification process.

The fifth wine made in our 250 + year old Palmento (traditional Etnean wine vinification building). Organically grown Nerello Mascalese grapes (90%) were hand harvested from 60-100 year old bush vines grown on the northern face of Mt Etna and transported to our Palmento in Solicchiata. Small amounts of Nerello Cappuccio (2%), Alicante (Grenache) (3%) and the indigenous white grapes, Minella, Catarratto and Grecanico (5% in total) which are co-planted in the Nerello Mascalese vineyards were harvested at the same time and included in the vinification process. 50% of the grapes were de-stemmed by hand, the rest remained as whole bunches. The grapes were macerated for four days, being foot trodden several times. The fermenting must was then pressed and continued fermenting in stainless steel, used oak casks and Georgian qvevris (amphorae) for another two weeks. The wine underwent malolactic fermentation spontaneously. After six months on fine lees the wine was bottled early June 2017 without fining or filtering.

Vibrant ruby red in colour, this wine has attractive cherry and wild strawberries aromas with underlying floral notes. The palate is fresh and flavoursome with soft, juicy tannins.

The fourth Palmento wine made in our 250 + year old Palmento (traditional Etnean wine building). Predominately Nerello Mascalese, from 60-100 year old bush vines coupled with a small amount of Nerello Cappuccio, Alicante (Grenache) and indigenous white grapes (Minella, Catarratto, Insolia). The grapes were hand harvested and transported to the Palmento. About 50% of the grapes were de-stemmed by the hand, the rest remained as whole bunches. The grapes were macerated for four days, being foot trodden several times. The fermenting must was then pressed and continued fermenting in stainless steel, used oak casks and Georgian qvevris (amphorae). After six months on fine lees the wine was bottled the last week of May 2016 without fining or filtering.

Paler in colour than the 2014, this wine is floral with vibrant cherry and wild strawberry aromas. It is flavoursome, with a fresh acidity and soft, juicy tannins.

The third wine made in our 250 year old Palmen+o (traditional Etnean winery). Predominantly Nerello Mascalese with a small percentage of Nerello Cappuccio, Alicante (Grenache) and indigenous white grapes (Minella, Catarratto, Insolia). The grapes were hand harvested and transported to the palmen+o. Some of the grapes were de stemmed by hand and the rest left as whole bunches. The grapes were macerated for four days during which time they were trodden by foot several times. The fermenting grape must was then pressed and fermented in a variety of vessels; stainless steel, a large used oak cask and a Georgian qvevri. The resultant wine was aged on fine lees for 7 months before bottling in June without fining or filtering. 2 g/hl of SO2 was added at bottling.

Vibrant cherry red in colour. Attractive ripe red fruit aromas (red currants, cherries, wild strawberries). Fresh and juicy on the palate with good acidity and soft, savoury tannins.

The second wine made in our 250 year old Palmen+o (traditional Etnean winery). Principally Nerello Mascalese was hand harvested directly into the lava lagare. It was foot trodden in the traditional manner, and left to macerate for 4 days. The fermenting grape must was then pressed and fermented in both stainless steel and a large used oak cask. The resultant wine was aged on fine lees for 12 months. It was bottled without fining or filtering. A small amount of SO2 was added prior to bottling.

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

The grapes for “Jeudi 15” Rosso come from a beautiful, two hectare property, located in the contrada MonteLaguardia, at 800 metres altitude, on the northern slopes of Mt Etna. 90 year alberello (bush) vines of Nerello Mascalese were hand harvested on the 8th October, along with a small percentage (less than 5%) of Nerello Cappuccio and Alicante (Grenache). 70% of the grapes were de-stemmed by hand into an open fermenter. The rest of the grapes were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 15 days during which time it was foot trodden several times. After pressing, the new wine remained on fine lees, in a large, old oak cask, before bottling in October 2020. It was neither fined nor filtrated. No SO2 was added.

The grapes for “Jeudi 15” Rosso come from a beautiful, two hectare property, located in the contrada MonteLaGuardia, at 800 metres altitude, on the northern slopes of Mt Etna. 90 year alberello (bush) vines of Nerello Mascalese were hand harvested around the middle of October, along with a small percentage (less than 5%) of Nerello Cappuccio and Alicante (Grenache). 80% of the grapes were de-stemmed by hand into an open fermenter. The rest of the grapes were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 14 days during which time it was foot trodden several times. After pressing, the new wine remained on fine lees, in a large, old oak cask, before bottling in September 2019. It was neither fined nor filtrated. No SO2 was added.

The grapes for “Jeudi 15” come from a beautiful, two hectare property, located in the contrada Monte LaGuardia, at 800 metres altitude, on the northern slopes of Mt Etna. 90 year alberello (bush) vines of Nerello Mascalese were hand harvested around the middle of October, along with a small percentage (less than 5%) of Nerello Cappuccio and Alicante (Grenache).

70% of the grapes were de-stemmed by hand into an open, old oak fermenter (30hL). The rest of the grapes were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 15 days during which time it was foot trodden several times.

The grapes for “Jeudi 15” come from a beautiful, two hectare property, located in the contrada Monte LaGuardia, at 800 metres altitude, on the northern slopes of Mt Etna. 80 year alberello (bush) vines of Nerello Mascalese were hand harvested around the 15th October, along with a small percentage (less than 5%) of Nerello Cappuccio and Alicante (Grenache). 70% of the grapes were de-stemmed by hand into an open, old oak fermenter (30hL). The rest of the grapes were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 10 days during which time it was foot trodden several times. The fermenting must was then transferred to a stainless steel and the pressings added. Malolactic fermentation occurred spontaneously. The wine was left on fine lees for 9 months prior to bottling without fining or filtration.

Crimson red in colour, “Jeudi 15” has attractive floral and red fruit aromas (red currants, cherries, strawberries) with delicate savoury undertones. The palate is medium bodied, with good fruit definition, firm acidity and a fine tannin structure.

The grapes for this wine come from a 2 hectare vineyard in the contrada Monte LaGuardia at 800 metres on the northern slope of Mt Etna. 80 year alberello vines of Nerello Mascalese are hand harvested with a small amount (less than 5%) of Nerello Cappuccio and Alicante (Grenache). 80% of the grapes were de-stemmed by hand into an open 30HL used oak fermenter. The rest were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 8 days during which time it was gently foot plunged several times. The fermenting must was then pressed and transferred to stainless steel and a used oak cask where malolactic fermentation occurred. The wine was left on fine lees for six months prior to bottling without fining of filtration.

Vibrant ruby red in colour, this wine has attractive red fruit aromas (red currants, cherries, strawberries) coupled with floral and subtle savoury notes. The palate is medium bodied, with good fruit definition, firm acidity and a fine tannin structure.

Principally Nerello Mascalese with a small percentatge of Nerello Cappuccio, Alicante (Grenache) and indigenous white grapes (Minella, Catarratto, Insolia) from the contrada of Monte LaGuardia. The grapes were hand harvested and then 75% de-stemmed by hand into a 30HL open oak fermenter. The remaining 25% were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 7 days during which time it was foot plunged gently several times. After a week, the fermenting wine was pressed and fermentation finished in stainless steel. Malolactic fermentation occurred the following Spring. The wine was left on fine lees for 6 months before bottling without fining or filtering.

Ruby red in colour, this wine smells of morello cherries and wild strawberries. It is medium bodied with a juicy structure, fresh acidity and an appealing sapidity.

Principally Nerello Mascalese. Grapes were hand harvested. 70% of the fruit was de-stemmed by hand into an open oak fermenter, the remaining 30% were added as whole bunches. Fermentation was carried out by indigenous yeasts. The fermenting must was in contact with the skins for 6 days during which it was foot plunged only twice. The must was then pressed and fermentation finished in stainless steel. Malolactic fermentation occurred the following spring. The finished wine was bottled without fining or filtering. No SO2 was added to either the grapes or to the finished wine.

Ruby red in colour, this wine is fragrant & fruity (morello cherries, wild strawberries). Medium bodied it has a juicy structure with an appealing sapidity. Flavours are reminiscent of cranberry and pomegranate

The second wine made from blending bio-dynamically grown grapes on the amphitheatre of terraces planted next to the winery in 2013, with those harvested from the 90 year old vineyard across the road. CR stands for Contrada Crasa, the home of “Vino di Anna”. 


The young vineyard is a massal selection of Nerello Mascalese, grown on own roots, with a small percentage of Nerello Cappuccio and Grecanico; keeping with the planting tradition of the area. Both vineyards are trained as bush vines (alberello) and are farmed entirely by hand, using biodynamic preparations. Grapes are hand harvested. Harvest in 2018 was slightly earlier than normal due to the warm, dry summer conditions.  Picking occurred for both vineyards at the end of September. The grapes were destemmed by hand into a 30hl open, old wooden fermenter.

Only the second time this wine has been made and bottled, the last time was in 2011. 80 yr old bush vines of Nerello Mascalese and Nerello Cappuccio (10%), grown high on the north face of Mt Etna were hand harvested. The bunches of grapes were perfect in 2014 so a 15 hL wooden cask was filled with 100% whole bunches and left to ferment for 6 weeks. The grapes were not manipulated during this time. Once sufficient tannins and flavour had been extracted and the wine was balanced in structure the grapes were pressed. The new wine was aged for 9 months in the same oak cask prior to bottling without fining or filtration.

Fragrant, complex, multi-layered. Ripe red fruits with savoury undertones. Firm acidity and an austere tannin structure.

100% whole bunch Nerello Mascalese was fermented in a 15 hL oak botti for 6 weeks. The wine was basically untouched during this time. Once it was decided that sufficient tannins and flavour had been extracted and the wine was balanced, it was basket pressed. It was then aged for 9 months in the same large oak cask prior to bottling without fining, filtration or addition of SO2.