Golden yellow colour with green hues, a pronounced fruity aroma, with delicate herbal sensations and a slightly bitter and spicy taste. Because of its pleasant fruity flavour and vibrancy this wonderful Etna oil is perfect for drizzling over bruschettas, pasta and fresh vegetables. Suitable for Vegans, Vegetarians & Gluten Free.
The olives come from high altitude mountain trees, some of them are hundreds of years of age. The olives are hand picked, they are brought to the pressoir each evening and gently cold-pressed there and then, to avoid damaging the olives during storage.
VINO DI ANNA, Anna Martens & Eric Narioo, Etna
Biodynamic principles, natural
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.
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.
The Palmento is a traditional, multi-level winery, and the most traditional of these are carved into the rocks. The top level contains vats in which the grapes are foot-trodden. The free run juice then flows into another vat on the next level where it ferments. The skins and pips remaining on the top level are pressed under a wicker mat (a ‘donkey’) and the extracted juice joins the free-run in the lower vat where fermentation takes place over a few days. Then the wine goes down another level into barrels.