Vino di Anna is run by husband and Wife team, Anna Martens and Eric Narioo. The Vino di Anna wines are made on their small property without much intervention, using native yeasts and no additives, save for a little SO2 in some lots (normally nothing is added at all). A variety of vessels are used for fermentation, including Palmento, old barrels and a Georgian qvevri.
Made from organically grown Nerello Mascalese, with small amounts of Nerello Cappuccio and Alicante, the grapes are destemmed into Qvervi, fermented and tend sealed and allowed to macerate for 2-4 months before pressing. Allowed to age for 6 months in old wood, the wine is then bottled without fining filtration or SO2 addition.
