Anna Martens's Etna field blend red, named for a specific Friday, from pre-phylloxera ungrafted vines on volcanic soils at high altitude — Nerello Mascalese with a small proportion of white and red native varieties co-fermented together as they grew in the vineyard.
Tasting Notes
Herbaceous and saline on the nose with strawberry bushes, volcanic ash, wild salmonberry, and a briny lemon concentrate note that is distinctly Etna. The palate is grippy and textured with a coating sapidity and medium body. Co-fermentation of red and white varieties gives it complexity that goes beyond what any single grape could achieve. Pour alongside any Friday of your choosing.
Quick Facts
- Grapes: 95% Nerello Mascalese, 5% field blend (Nerello Cappuccio, Alicante Bouschet, Grecanico, Minella, Catarratto)
- Origin: Italy, Sicily, Mount Etna (biodynamic, pre-phylloxera ungrafted vines)
- Style: Dry natural red, zero added sulphur, unfiltered, unfined
- Winemaking: Manual harvest, indigenous yeast, spontaneous malolactic, no filtration or fining, no added sulphur
- Suitable for vegetarians and vegans
Food Pairing
Salmon, grilled fish, and Thai-influenced dishes. The salinity and herbaceous character make it an unusually good match for spiced food.
Serving
Serve at 14-16°C. Open 15 minutes before serving.
About the Producer
Vino di Anna is the estate of Australian winemaker Anna Martens, who arrived on Mount Etna in 2007 and has since built one of the volcano's most revered natural wine labels. Working biodynamically on ungrafted pre-phylloxera vines at altitudes between 760 and 1200 metres on volcanic soils that no aphid has ever penetrated, she produces wines of extraordinary purity and place. Her wines are among the defining expressions of what Etna can do when left largely to its own devices.
