Organic. 90% Nerello Mascalese, 5% Carricante, 5% mix of Nerello Cappuccio, Grecanico, Minnella Bianca. This is the tenth iteration of Palmento Rosso released from Vino di Anna, always fermented in their 300 year-old traditional Etnean wine building, called a palmento. It is made from organically grown grapes sourced from vineyards situated at high altitude on the north face of Mt. Etna. In 2022, a slightly higher portion of Carricante was used in the blend than in previously years, to balance out the ripe tannins and richer fruit flavours present due to the hot climatic conditions of the year. This Carricante from contrada Crasa was added to the final blend bring freshness to the wine. All the grapes were hand-harvested as field blends in September. 60% of the grapes were de-stemmed by hand, the rest remained as whole bunches. The grapes were macerated for four to five days, being foot-trodden or gently hand punched-down several times. The fermenting must was then pressed and continued fermenting in stainless steel and several large old oak casks. The wine underwent malolactic fermentation spontaneously, then was blended, left on fine lees until bottling unfined and unfiltered.

Organic. 100% Nerello Mascalese, sourced from several 80-90 year-old bush vine vineyards located in the Mt. Etna contrade of MonteLaguardia and Allegracore. Between 700 to 800msl, these vineyards are 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, Alicante, and Grecanico, as is the tradition of the area. The harvest is done by hand as a field blend. Harvest in 2022 was earlier than usual, being in the last week of September, due to the warm to hot summer conditions with little to no rain. 80% of the grapes were de-stemmed by hand into an open 30hL wooden fermenter. The rest of the grapes were added as whole clusters. The fermenting must was punched down daily and pressed after 12 days. The wine underwent malolactic fermentation and then remained on fine lees, in several large used oak casks, before blending and bottling. No fining or filtration.

Organic. 80% Grecanico, 15% Carricante, 3% Insolia, 2% Minnella Bianco. The fruit is hand-harvested from several small vineyards, high on the north and north-east face of Mt. Etna in the contrade Nave and Tartaraci. The average age of the vines is 60-70 years old, with the altitudes between 900-1100msl. The soils are basalt, sandy, rocky, with a high mineral content. The Grecanico, which includes a large percentage of Grecanico Dorato, was macerated for three days on skins, being gently foot-trodden several times. This was then fermented in stainless steel. The rest of the grapes, which had been picked as a field blend, were whole-bunch pressed together into a 11hL used chestnut cask. Fermentation was spontaneous without temperature control. The wine underwent malolactic fermentation, was blended and left on lees until bottling, unfined and unfiltered. Vino di Anna states of this bottling: “Not as opulent as riper vintages, the firm acid structure gives an expressive, energetic wine, reflective of its high mountain provenance.”

Organic, with biodynamic practices. This wine is drawn from two vineyards at the heart of the Vino di Anna estate in Contrada Crasa (“CR”), fermented together. ‘Vigna Jules,’ the first vineyard purchased by producers Anna and Eric in 2010, is a .45 ha plot of 90 year-old bush vines. Principally planted to Nerello Mascalese, it has deep red and brown silty soils. The grapes from this vineyard give depth and complexity. ‘Vigna Gaspard,’ the second vineyard here, is an amphitheater of terraces planted next to the winery in 2014-15. A massale selection of vines was made from a reputable old vineyard; the cuttings were planted own-rotted in the tradition quincunx, a high-density format. All the vines are trained in the albarello style, with aingle chestnut wooden stakes. Soils here are darker in color, basalt and clay. The vineyard is mostly Nerello Mascalese with small amounts of Cappuccio, Grenache, and Grecanico. This young vineyard provides the wine with its freshness and vibrancy. Fruit was destemmed by hand into a 30hL open-top, old wooden fermenter. Grapes were foot-trodden or hand-pressed regularly during a two week period on skins. After pressing, the wine was placed in a used 20hL wooden cask where it underwent malolactic fermentation, then left on lees until bottling in fall of ‘22. Unfined, unfiltered.

Organic. 40% Grecanico, 40% mix of Riesling, Chenin Blanc, Carricante, 20% mix of field blend local white varieties. Sourced from several small vineyards high on the north face of Mt. Etna, hand-harvested each year in September. Roughly 40% is old-vine Grecanico, which includes a large percentage of Grecanico Dorato; these grapes were macerated for one week on skins, then fermented in large used chestnut barrels (11hL). 40% is from the estate’s 'Vigna Nave,' on the north-western side of Mt. Etna. This high-altitude vineyard, at 1100 msl, was planted 20 years ago to Riesling, Chenin Blanc and Carricante in equal parts; it is 100% whole-bunch pressed into a used chestnut barrel. The remaining 20% is a field-blend vineyard of Carricante, Catarratto, Minnella Bianca, and Insolia, which was whole-bunch pressed into a 20hL French wooden cask. The wines were fermented to dryness, underwent malolactic fermentation, blended together and remained on light lees until bottling. No fining or filtration.

Organic. Roughly 90% Nerello Mascalese and 10% Alicante (Grenache). In 2022, grapes for this Rosato came from three vineyards: 120 year-old bush vines of Nerello Mascalese grown on the iron-rich, pomace soils of Monte Pomiciaro, near the village of Linguaglossa, at 600msl. The other two parcels are old bush vine vineyards co-planted to Nerello Mascalese and Alicante, on stony basalt soils, on the NW side of Mt. Etna, in Contrada Nave, 1000msl. 100% whole bunches from all three vineyards were left to macerate for 3 days in 10hL mastellone (food-grade red tubs) with some gentle hand punchdowns. The lightly fermenting bunches were then pressed; fermentation continued in qvevri until dryness. Malolactic fermentation followed. Unfined and unfiltered. Vino di Anna says: “After skipping a year of making this wine due to the extremely hot growing season of 2021, ‘Jeudi 15’ 2022 is how we like our Rosato to be – vibrant, fresh, crunchy and mineral.”

Organic. 50% Carricante, 20% Grillo, 20% Inzolia, 5% Catarratto, 5% Grenanico. Palmento Bianco is always made from organically grown, indigenous Sicilian white grapes, principally grown high on the northern slopes of Mt. Etna. All the fruit is hand-harvested from different vineyards, vinified separately, and then blended to produce a fresh, citrus, dry, mineral white wine. The 50% Carricante comes from the contrada Crasa, under the village of Solicchiata. Half the grapes were macerated on skins for 5 days, then pressed into a chestnut cask. The rest was direct-pressed into stainless steel. 20% is Grillo, organically grown on the terra rossa soils of Marsala, rich in minerals. This fruit was macerated for one week on skins, then fermented in stainless steel. 20% is Inzolia, organically grown on limestone-clay soils in Vittoria, south of the island. These grapes were direct-pressed and fermented in stainless steel. The remaining 10% is a field blend of Catarratto and Grecanico grown in contrada Allegracore, also fermented in a chestnut cask. Each of the grape varieties were fermented by indigenous yeasts to dryness, underwent malolactic fermentation and were then blended together. The finished wine remained on light lees until bottling, unfined, unfiltered.

90% Nerello Mascalese, 5% Nerello Cappuccio/Alicante (Grenache), roughly 5% white indigenous Etnean grapes (Grecanico, Minnella Bianca and Carricante). All of the grapes were organically grown in terraced vineyards high on the north face of Mt. Etna. Vino di Anna shares: “2021 was an extremely hot and dry year on Etna, which resulted in a low-yielding harvest of ripe, healthy grapes. However, sugar levels were higher than normal and the skins of the red grapes were thicker and more tannic. As a result, we needed to modify our vinification practices. In order to produce a balanced wine, we decided to blend the wines that usually would be destined for our Palmento Rosso and Jeudi 15 Rosato labels, along with a white wine made from old bush vines of Grecanico, Carricante and Minnella. ‘Vendredi 13’ Rosso is the result. Named, tongue-in-cheek, to reflect the challenging year of 2021 for all; for some, Friday the 13th is considered unlucky while for others, it’s a day to celebrate!”

Organic. 92% Nerello Mascalese, picked as field blends with Nerello Cappuccio (2%), Grenache (3%) and the indigenous white varieties of Mt Etna: Carricante, Grecanico, Minnella Bianca (5%). All of the grapes were hand harvested from old bush vines grown on terraces, at high altitudes on the northern slopes of Mt Etna. 40% of this wine was fermented in the estate’s 300 year old traditional Etnean ‘palmento.’ In that portion, 60% of the grapes were hand-destemmed; the rest whole-cluster. The grapes were macerated for four to five days, being foot-trodden or plunged several times. The fermenting must was then pressed and continued fermenting in a 20hl used oak cask to dryness. The rest of the blend were a series of small, old bush vine vineyards, fermented by indigenous yeasts in mastellone (food grade plastic 10hl tubs) and an open 30hl wooden fermenter for periods of between 7 days and 3 weeks, plunged by hand or food daily. 20% whole cluster was used. The fermenting wines were pressed into used 11hl chestnut barrels and a used 16hl French oak cask. The individual components all completed malolactic spontaneously and were left on lees for 11 months. Blending in Oct ’23, a minimal quantity of SO2 was added (2g/hl); bottled unfined/unfiltered in Feb ’24.

Organic. 90% Nerello Mascalese; 10% Nerello Cappuccio. In 2015, vignerons Anna Martens and Eric Narioo purchased a 1.5ha plot in one of Etna’s special contrade called Rampante, above the village of Passopisciaro on the north face of Mt Etna. Half the property was 80-100 year old bush vines of Nerello Mascalese, with a sprinkling of Nerello Cappuccio. The rest of the terraces were planted to century old olive trees, fruit trees (apple, pear, apricot) or covered in broom and blackberries. Anna & Eric farmed the vineyard biodynamically for eight years to bring it back to full health. For the ’22 vintage, the grapes were hand harvested on Oct 5th. They were hand-destemmed into a 1200 hl Georgian qvevri buried in the Vino di Anna cellar in Solicchiata. Spontaneous ferment, no temperature control; when fermentation finished, the qvevri was sealed with grapes and new wine left to macerate for four weeks, during which time malolactic fermentation completed. After pressing, the wine spent two winters in a chestnut barrel on fine lees, prior to being bottled in Feb ’24 unfined and unfiltered.

Organic. 'Bianco Nave' is made from organically grown, hand-harvested grapes from the estate’s highest vineyard, “Vigna Nave” at an altitude of 1100 - 1200ms, on the northwestern side of Mt. Etna, above the village of Maletto. Here the volcanic soils are dark grey in color, sandy and rich in minerals. This 0.4 ha vineyard was planted as an experiment in 2005, 1m x 1m spacing, to bush vines of Carricante, Riesling and Chenin Blanc. (Savagnin was also recently added.) These varieties all express well the site's high minerality and tension. Harvest in 2022 was early, on September 14th, due to the dry, warm growing conditions of the year. The grapes were direct-pressed as whole bunches into a 11hl chestnut barrel, where fermentation was spontaneously conducted by indigenous yeasts, without temperature control. The wine underwent malolactic fermentation. It remained on fine lees for 18 months before being bottled without fining or filtering in April 2024.

Organic. Blend of Nerello Mascalese and Grenache. This wine, the 'Q1000 Tartaraci,' was last released in 2016. Since then, isolated hail and mixed growing and ripening conditions have not permitted for a red wine to be made from this extreme, high-altitude contrada (1000 meters above sea level). Finally in 2022, a small quantity of healthy, ripe, organically grown Nerello Mascalese and Grenache grapes were hand-harvested from the 75-80 year-old bush vines. These were transported back to the winery near Solicchiata, destemmed and fermented in a 1200 litre qvevri, buried in the underground cellar. Alcoholic fermentation was carried out spontaneously by indigenous yeast. The qvevri was then closed and the new wine allowed to macerate for a month on skins, during which time malolactic fermentation also occurred. After one month, the macerated grapes were carefully pressed into a used chestnut barrel and left on fine lees until bottling early June 2024, without fining or filtration. (In general: the Vino di Anna “qvevri” wines are not made every year. The grapes need to be in perfect health and have a depth of flavor and complexity to warrant this type of vinification. The qvevris were handmade by one of the few remaining artisan qvevri makers, Zaaliko Bodjadze, in his workshop about two hours west of Tbilisi, Georgia. Zaaliko and his sons source the pure clay high in the Caucasus Mountains, molding the pots by hand. Vino di Anna have nine qvevris buried in their cellar of varying sizes.)