Qvevri Rosso 2019

Plum
Dark cherry
White flowers

Plum and dark cherry, with a little spice and a floral lift. It feels bright and firm, with a fine, dusty grip across your tongue. Six weeks with the grape skins in buried clay vessels help explain that texture. A bottle for a quiet evening when you have time to linger.

You'll notice the bright freshness and fine, drying grip alongside the cherry fruit.

If you like reds with cherry fruit and a firm, fresh feel, start here.

Six weeks on the skins in buried clay qvevri, followed by ageing on fine lees and six months in an old wooden cask.

€34.50

Quantity

Delivery in NL €6.95, free from €60

In stock

Not sure where to start? Try Red Rebels (Pack)

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Eat this with it

AT THE TABLE

Lamb chops with rosemary

The meat softens the fine tannins while the herbs leave room for the floral scent.

SOMETHING SIMPLE

Pasta with aubergine and tomato

The fresh acidity meets the tomatoes and aubergine suits the firm texture.

FOR SHARING

Duck breast with lentils

The richness of the duck balances the bright acidity and drying grip.

Also good

Lamb with rosemary gives the fine, drying grip something to hold onto.

Skip

A sweet berry glaze can hide the floral lift and sharpen the drying finish.

Serve at

16–18 °C

The producer

Vino di Anna: small plots on a living volcano

Anna Martens and Eric Narioo made their first Etna wine together in 2008, then bought old bush vines and a derelict palmento near Solicchiata. Their small plots follow different lava flows across the volcano’s northern slopes. Hand farming and native yeasts guide the work, with wines resting in vessels as varied as Georgian qvevri, chestnut wood and lava stone.

People: Anna Martens and Eric Narioo
Home base: Solicchiata, northern Mount Etna
Farming: Organic cultivation; vines tended and grapes picked by hand
Winemaking: Indigenous yeasts, gravity clarification, no filtration
Terroir: Small plots across historic lava flows
Cellar vessels: Qvevri, lava stone, wood, glass and stainless steel