This is a blend of white grapes from different sites: 40% Grecanico (predominantly Grecanico Dorato), 40% co-planted Riesling, Chenin Blanc & Carricante, and finally, a 20% field-blend of Carricante, Catarratto, Minnella Bianca & Insolia. Mid straw in colour, the Jeudi 15 has brilliant citrus notes coupled with notes of white flowers and gunflint. It is dry, crisp and fresh on the palate with lemon and grapefruit flavours leading into that classic Etna underlying salty minerality.
Vino di Anna is a small, family wine estate situated on the north face of Mt Etna, Sicily. Anna Martens and Eric Narioo have been making natural wines together on Mt Etna for around thirteen years. Today, with a team of young locals, they cultivate seven hectares of land biodynamically. The majority of the vineyards are old bush vines (60 – 100 years-old) of Nerello Mascalese interspersed with indigenous whites (Grecanico, Catarratto, Carricante). The unique luminosity of these mountainous vineyards and the variable, decomposed lava soils give the wines a distinct minerality and sapidity. Wines are made with minimal intervention, indigenous yeasts, no additives, no fining or filtering and little or no SO2. A variety of fermentation vessels are used; a traditional Etnean palmento, stainless steel, wood, demijohns and qvevri.
Altitudes of the vineyards range from 650m – 1100 metres. 40% of this field blend is made from grapes from the estate’s “Vigna Nave”, which is located on the north-western side of Mt Etna. This high altitude vineyard (1100 metres) was planted 20 years ago to Riesling, Chenin Blanc and Carricante in equal portions.
This is a blend of white grapes from different sites: 40% Grecanico (predominantly Grecanico Dorato), 40% co-planted Riesling, Chenin Blanc & Carricante, and finally, a 20% field-blend of Carricante, Catarratto, Minnella Bianca & Insolia.
The Grecanico grapes were macerated for one week on skins then fermented in used chestnut barrels (11 hl). The estate’s “Vigna Nave” grapes (Riesling, Chenin Blanc and Carricante) were 100% whole bunch pressed into a used chestnut barrel. Further to this, a field blend (of Carricante, Catarratto, Minnella Bianca, Insolia) was whole bunch pressed into a 20hl French wooden cask and fermented with indigenous yeasts. The three wines were all fermented to dryness and underwent natural malolactic fermentation, were then blended together and remained on light lees until bottling in November 2022 without fining or filtration.