'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 Jeudi 15 come from a beautiful, 2ha property, located in the contrada Monte LaGuardia, at 800 metres altitude, on the northern slopes of Mt Etna. 80 year old 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.
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 one will ever come across and taste.
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 Georgian qvevri.