Palmentino Rosso 2018
Palmentino Rosso 2020

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.

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All of the wines underwent spontaneous alcoholic fermentation by indigenous yeasts, and were left on fine lees for 12 months before blending. Bottling took place in September 2020, without fining or filtration.

Palmentino Rosso 2018
Palmentino Rosso 2018

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.

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All of the wines underwent spontaneous alcoholic fermentation by indigenous yeasts, and were left on fine lees for 12 months before blending. Bottling took place in September 2020, without fining or filtration.

Palmentino Rosso 2017
Palmentino Rosso 2017
Crimson red in colour, this wine is fruit-driven with ripe, juicy tannins. It displays attractive aromas of red cherries and wild strawberries.  Dry, with fresh acidity, it is medium body in structure, and has an underlying minerality, from the volcanic soils.

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.

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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.

Palmentino Rosso 2016
Palmentino Rosso 2016

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.

Palmento Rosso 2020

Palmen+o Rosso 2020

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.

Fermented in our small, 300 year old traditional Etnean wine building, “Palmento Rosso” is made from organically grown grapes sourced from vineyards situated at high altitude on the north face of Mt Etna. Predominantly Nerello Mascalese (90%), the old bush vine vineyards are co-planted with small quantities of Nerello Cappuccio (2%), Alicante (Grenache) (3%) and indigenous white grapes; Grecanico, Minella Bianca and Catarratto (5% in total). All the grapes are hand harvested at the same time, and brought to the Palmento in Solicchiata.

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Harvest took place during the last week of September and the first week of October 2020. 60% of the grapes were de-stemmed by hand, the rest remained as whole bunches. The grapes were macerated for four-five days, being foot trodden several times. The fermenting must was then pressed and continued fermenting in stainless steel, a large old oak cask and several Georgian qvevris (amphorae) to dryness. The wine underwent malolactic fermentation spontaneously. It was blended in January 2021, and left on fine lees until bottling in April 2021 without fining or filtering.

Palmento Rosso 2020

Palmen+o Rosso 2019

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.

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The grapes were macerated for four-five 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) to dryness. The wine underwent malolactic fermentation spontaneously.  After six months on fine lees the wine was blended and then bottled in June 2020 without fining or filtering.

Palmento Rosso 2018

Palmen+o Rosso 2018

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 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.

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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 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) to dryness. The wine underwent malolactic fermentation spontaneously. After six months on fine lees the wine was blended and then bottled early May 2019 without fining or filtering.

Palmento 2016

Palmen+o 2016

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.

Palmento 2015

Palmen+o 2015

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.

Palmen+o 2014

Palmen+o 2014

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.

Palmento 2013

Palmen+o 2013

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

Vino di Anna “Jeudi 15” Rosso 2020
Vino di Anna “Jeudi 15” Rosso 2020
Crimson red in colour, this wine has lifted aromas of red cherries, wild raspberries and delicate white flowers. The palate is juicy, medium bodied and flavoursome, with bright red fruit and underlying spice. The tannins are fine and austere. The finish is mineral and long, typical of wines from volcanic soils.

“Jeudi 15” Rosso 2020 is produced from organically farmed Nerello Mascalese grapes grown in several 80-90 year old bush vine vineyards located in the stunning contrada of MonteLaguardia. Situated at altitudes of between 800 to 840 metres, these vineyards can be found on the northern slopes of Mt Etna, between the village of Passopisciaro and Randazzo. The vineyards are predominantly Nerello Mascalese, co-planted with small percentages of Nerello Cappuccio and Alicante (Grenache), as is the tradition of the area.

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Harvest in 2020 was during the second week of October. Healthy grapes were hand picked and bought to the winery in Solicchiata. 70% of the grapes were de-stemmed by hand into an open 30hl wooden fermenter. The rest of the grapes were added as whole bunches. Fermentation was conducted spontaneously by indigenous yeasts without temperature control. The fermenting must was plunged down, every second day, and pressed after 14 days. The new wine underwent malolactic fermentation and then remained on fine lees, in several large, used oak casks, before blending and bottling in May 2020. It was neither fined nor filtered.

Vino di Anna “Jeudi 15” Rosso 2019
Vino di Anna “Jeudi 15” Rosso 2019
Crimson red in colour, this wine has attractive red cherry and wild strawberry aromas, coupled with floral notes. Medium bodied, the palate is flavoursome, with underlying warm spice and mineral notes. The firm acidity is balanced by fine and austere 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.

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Why is this cuvee called “Jeudi 15”?

In recognition of the harvest date the first year this wine was made. Thursday (Jeudi in French) 15th Oct 2009.

Vino di Anna “Jeudi 15” Rosso 2018
Vino di Anna "Jeudi 15" Rosso 2018
Crimson red in colour, this wine has juicy red cherry aromas and flavour, coupled with floral notes. Medium bodied, the palate is flavoursome, with underlying liquorice and warm spice. Tannins are fine and austere with a long finish..

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.

Vino di Anna “Jeudi 15” 2017
Vino di Anna “Jeudi 15” 2017
Deep crimson in colour, this wine has juicy red fruit aromas (cherries, strawberries) coupled with floral notes. Medium bodied, it has vibrant red fruit flavours, coupled with liquorice and spice. The acidity is firm, the tannins fine and dusty and the finish long.

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.

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The fermenting must was then transferred to a stainless steel tank where it underwent malolactic fermentation spontaneously. After 6 months on fine lees it was transferred to a 20hl old oak cask for another 6 months, before bottling in December 2018 without fining or filtration.

Why is this cuvee called “Jeudi 15”? In memory of the harvest date, the first year we made this wine – Thursday 15th October 2009

Vino di Anna “Jeudi 15” 2016

Vino di Anna “Jeudi 15” 2016

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.

Vino di Anna “Jeudi 15” 2017

Vino di Anna “Jeudi 15” 2015

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.

Vino di Anna “Jeudi 15” 2014
Vino di Anna “Jeudi 15” 2014

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.

Vino Di Anna Jeudi15

Vino di Anna “Jeudi 15” 2012

Vino di Anna “Jeudi 15” 2012

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

Vino Di Anna labels-jeudi

Vino di Anna Rosso CR 2018

Vino di Anna Rosso CR 2020

Fragrant, complex, multi-layered. Crunchy red fruit; cranberries, wild strawberries and blueberries with floral notes are evident on the nose and palate. The firm acidity and austere tannin structure give way to an underlying spice and minerality, derived from the volcanic soils.

Bio-dynamically farmed grapes, from the two vineyards at the heart of the “Vino di Anna” wine estate, in Contrada Crasa (CR) are fermented together to create this cuvee.

Vigna Jules, the first vineyard purchased by Anna and Eric in 2010 is a 0,45 ha plot of 90 year old bush vines. Principally planted to Nerello Mascalese, it has deep red/brown silty soils. The grapes from this vineyard give the depth and complexity to this wine.

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Vigna Gaspard, is an amphiteatre of terraces planted next to the winery in 2014/2015. A massal selection of vines was made from a reputable old vineyard and the cuttings were planted as own roots in the tradition quincunx, high density format. All the vines are trained as alberello with individual chestnut wooden stakes. Soils here are darker in colour, basalt with some clay.   The vineyard is principally Nerello Mascalese with a small percentage of Nerello Cappuccio, Grenache and Grecanico. This young vineyard provides the wine with its freshness and vibrancy.

In 2020, the fruit was hand harvested from both vineyards under sunny skies on Sunday 4th October. The grapes were destemmed by hand into a 30hl open, old wooden fermenter. Fermentation was conducted by spontaneous yeasts, with no temperature control. The grapes were foot trodden and/or plunged regularly during a two week period on skins. After pressing, the fermenting wine was placed in a used 20hl wooden cask where it underwent malolactic fermentation. It was left on light lees until bottling in September 2021. It was neither fined nor filtered. Minuscule amounts of SO2 were used in its production.

 

Vino di Anna Rosso CR 2018

Vino di Anna Rosso CR 2018

Fragrant, complex, multi-layered.  Crunchy red fruit with floral notes and underlying spice. This wine has a firm acidity and an austere tannin structure.

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.

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Fermentation was conducted by spontaneous yeasts, with no temperature control.  The grapes were foot trodden and/or plunged regularly during the two week period on skins.  After pressing, the newly fermenting wine was placed in a used 20hl wooden casks where it remained until bottling in September 2019.

Vino di Anna Rosso CR 2017

Vino di Anna Rosso CR 2017

The resultant wine is fragrant, complex, multi-layered. Ripe red fruits with floral notes of orange and jasmine. This wine has a firm acidity and an austere tannin structure.
The 2017 Vino di Anna Rosso is made from a blend of two vineyards of Nerello Mascalese, one old, one new, located in the Contrada Crasa, either side of the winery. 50% of the blend is from “Vigna Jules”, a 90 year old bush vine vineyard purchased in 2010, and farmed bio-dynamically for the past 3 years. 50% is the first crop from a beautiful, amphitheatre of terraces located behind the winery.

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These terraces were planted in 2014 & 2015 to a massal selection of Nerello Mascalese, on their own roots. A small percentage of Nerello Cappuccio, Alicante and autochthonous white grapes were also planted at the same time in keeping with the tradition of the area.
Both vineyards were harvested separately, destemmed and fermented by indigenous yeasts in a mastellone. The Vigna Jules wine was full of dark cherries and spice, dense and complex with a firm tannin structure. The other vineyard gave a vibrant, crunchy wine, full of red fruit flavours.

Blending the two together gave a harmony and balance and reunited the two properties grown in the same Contrada.

Vino di Anna Rosso 2014

Vino di Anna Rosso 2014

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.

Vino Di Anna Rosso

Vino di Anna Rosso 2011

Vino di Anna Rosso 2011

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.

Vino Di Anna labels-rosso