Vino di Anna Palmentino Rosso 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 cuvées 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.
VINO DI ANNA, Anna Martens and Eric Narioo, Etna
Anna Martens trained with Brian Croser for eight years and also worked with Ornellaia and Passopisciaro. She settled in Sicily with husband Eric Narioo of Les Caves de Pyrene, UK importers of the most amazing wines one will ever come across and taste.
The rest of the story is told by Jamie Goode: 'They now own 2 hectares of old alberello (bush) vines, most of which are Nerello Mascalese, but also including other varieties such as Nerello Cappuccio, Grecianco and Carricante. The vineyards are at altitude (760-900 metres) and are farmed organically.
The Vino di Anna wines are made on their small property without much intervention, using native yeasts and no additives, save for a little SO2 in some lots (normally nothing is added at all). A variety of vessels are used for fermentation, including Palmento, old barrels and a Georgian qvevri.