A biodynamic field blend red from the volcanic high-altitude vineyards of Mount Etna in Sicily, fermented partly in qvevri clay amphorae and aged in old oak, producing a wine of striking minerality and volcanic character.
Tasting Notes
Crimson red. The nose is fruit-driven and expressive with ripe cherry, wild strawberry, and a distinctive mineral, volcanic undercurrent. On the palate it is medium bodied with juicy tannins, a fresh acidity from the altitude, and an underlying sapidity from the decomposed lava soils. Clean and honest Etna red.
Quick Facts
- Grapes: Indigenous field blend (Etna DOC varieties)
- Origin: Italy, Sicily, Mount Etna (760 to 1200m altitude, north-facing, decomposed lava soils)
- Style: Dry natural red, biodynamic, fermented in qvevri and old oak, minimal sulphur
- Winemaking: Manual harvest, 50% whole bunch, 50% destemmed, 5 days skin contact plus 1 month qvevri maceration, blended and aged in old oak and stainless steel, no filtration or fining
- Suitable for vegetarians and vegans
Food Pairing
Wild game, veal, hard cheeses, mushroom dishes, and hearty Sicilian cuisine. A natural for anything that likes a mineral, earthy red.
Serving
Serve at 14-16°C. Open 15 minutes before serving.
About the Producer
Vino di Anna is the project of Anna Martens, an Australian winemaker who arrived on Mount Etna in 2007 and immediately fell in love with the ancient, ungrafted vines on the volcano's north face. Working biodynamically at altitudes between 760 and 1200 metres on pre-phylloxera volcanic soils, she produces wines of compelling purity and mineral depth. Her Palmentino wines take their name from the traditional Sicilian stone pressing troughs still found in the old cantinas of the mountain.
