Palmento Bianco wine is a field blend of organically grown, indigenous grapes from the north face of Mt Etna, Sicily. The grapes were hand harvested from different old bush vine vineyards over several days during the month of September. The Catarratto (50% of the blend) was whole bunch pressed immediately and fermented in stainless steel. So too were the mixed cassettes of Minnella Bianco, Carricante and Insolia (approximately 10% of the final blend). The Grecanico Dorato (40%) was macerated on skins for 8 days and then pressed and blended with the other fermenting musts. Alcoholic fermentation was spontaneous and without temperature control. The finished wine underwent malolactic fermentation and remained on light lees for 10 months before it was bottled without fining or filtration.
Golden in colour reflecting the period of maceration on the skins of the Grecanico, this wine has attractive white peach and grapefruit aromas and flavours. The palate is fresh and flavoursome with lively acidity and distinct mineral notes from the volcanic soils.
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.