Vino di Anna is a collaborative venture between Anna Martens, an Australian with a rich background in winemaking, and Frenchman Eric Narioo, the founder of the influential natural wine distributor Les Caves de Pyrene. Located on the northern slopes of Mount Etna in Sicily, Vino di Anna exemplifies the potential of Etna’s unique, volcanic environment to produce natural wines of exceptional quality and character.
The estate spans several historic contrade (lava flows), each contributing distinct characteristics to the wines. Vineyards are located at altitudes ranging from 600 to 1200 meters above sea level, with the highest plots reaching up to 1200 meters. These elevations provide a unique climate that combines the intense sunlight of Sicily with cooler temperatures, essential for retaining acidity and freshness in the grapes.
The soils of Mount Etna are predominantly black and dark grey basalt, formed from ancient lava flows. These mineral-rich soils impart high acidity and a taut structure to the wines, accompanied by a distinctive sapidity and minerality. The main grape variety grown is Nerello Mascalese, a local red grape known for its ability to express the nuances of Etna’s terroir. Other varieties include Nerello Cappuccio, Alicante (Grenache), and indigenous white grapes such as Grecanico, Catarratto, Carricante, and Minella Bianca.
Anna and Eric are committed to organic farming and natural winemaking. Their vineyards are composed of old bush vines, many of which are 60 to over 100 years old. These vines are individually staked using Sicilian chestnut wood and trained in the traditional ‘alberello’ method, which allows for high-density planting and is well-suited to the steep, terraced vineyards. All vineyard work is done by hand, reflecting the labor-intensive nature of their commitment to quality and sustainability.
In the cellar, Vino di Anna relies solely on natural processes. Fermentations are spontaneous, over ambient yeasts, and occur at unregulated, then-prevailing temperatures. The wines are vinified and aged in a variety of vessels, including lava stone, chestnut and French oak barrels, Georgian qvevri (large clay vessels), glass, and stainless steel.
A key feature of the winemaking process is the use of a traditional Etnean palmento, a gravity-fed stone structure where grapes are foot-trodden and fermented. This method, while labor-intensive, is gentle on the grapes and preserves the purity of the fruit. Wines are naturally clarified by gravity and are not fined or filtered,. Normally, there are no added sulfites.
Vino di Anna produces a range of natural wines that are both authentic and reflective of their origin. The reds are primarily made from Nerello Mascalese, often blended with small amounts of other local varieties. These wines are known for their vibrant acidity, fine tannin structure, and mineral-driven profiles. The whites, made from indigenous varieties, exhibit freshness, complexity, and a distinctive mineralit
