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Palmento Rosso, 2019

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Other vintages available
100% natural
Nerello Mascalese, Nerello Cappuccio 2%, Alicante 3% and 5% of Minella, Catarratto and Grecanico
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vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Clay Pot - Kvevri/qvevri, Wood - Old oak, Stainless Steel

Additional Information

Alcohol: 12.5% Bottle size:75cl Average age of vines: 40-60 years All the fruits were hand-picked at the same time and brought to our Palmento di Solicchiata. The harvest took place in the last few days in September and in the first week of October. 50% of the grapes were de-stemmed a hand, the rest was left in whole clusters. The grapes macerated for four to five days and pressed several times with your feet. The fermenting must was pressed, continuing the fermentation. Part of it was placed in a steel tank stainless steel, another in a used oak barrel and a part in a Georgian qvevri (amphora). The wine underwent spontaneous malolactic fermentation. After six months on the fine lees. With a lively ruby ​​red color, this wine has pleasant aromas of cherry and strawberries of the forest. On the palate it is dry, fresh and lively. It has aromas of red fruits, juicy tannins and a basic minerality from volcanic soils.
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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