Vino di Anna

The people behind the bottle

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