Home > Drinks > Palmentino rosso, 2018

Palmentino rosso, 2018

by: Vino di Anna

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Other vintages and/or formats available

Italy

Wine

Red

95% Nerello Mascalese, Nerello Cappuccio, Alicante, Grecanico, Minella, Catarratto

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Sulphites

10 mg/L

Grape Certification

Uncertified

Suitable for

Vegans

vegetarians

Technical Information

Vineyard

Organic / Biodynamic (uncertified)

Cellar

Fermented spontaneously using low-intervention
Sulphites: Low sulphites: 10 mg/L
Fining (clarification): Unfined
Filtering: Unfiltered
Suitable for Vegans and vegetarians
Alcohol: tbc
Residual sugar: <1 g/L
Vessel type: Other

Additional Information

Alcohol:13% Bottle size:75cl Average age of vines:90 years - 80% of the final blend spontaneously fermented in an ancient Etnean winemaking building, called a Palmento (50% whole bunch pressed, 50% hand-destemmed). This portion was left on skins for five days and was hand and foot plunged several times. - The other 20% was made in a 15hl Georgian qvevri, the fruit was 100% destemmed and macerated on skins for one month. - The two wines were then blended, spending time in a large old oak cask and in stainless steel, on fine lees." Crimson red in colour, this wine is fruit-driven with ripe, juicy tannins. Attractive aromas of red cherries and wild strawberries. Dry, with fresh acidity, it is medium body in structure, and has an underlying minerality, from the volcanic soils.

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About Vino di Anna

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 more than 10 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 yrs old) of Nerello Mascalese interspersed with indigenous whites (Grecanico, Catarratto, Carricante). The altitude of the vineyards range from 650 m – 1200 metres. 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

Sicily, Italy
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