Qvevri Rosso, Vino di Anna, 2017
Organically grown Nerello Mascalese grapes were hand harvested from old bush vines (60 – 100 years old) located on the northern slopes of Mt Etna, Sicily. Altitudes of the vineyards vary from 800-950 metres above sea level, with the soils being mineral rich, decomposed lava. Small quantities of Nerello Cappuccio and Alicante (Grenache) were included in the field blend. Harvest took place during the middle of October in 2017.
The grapes were destemmed by hand into several Georgian qvevris (clay vessels) ranging from 800 -1500 litres capacity. The qvevris, which were handmade in western Georgia by artisan Zaalido Bozhadze, were laid to rest underground in 2014.
Upon completing the fermentation, the qvevris were sealed and the grapes and new wine were left to macerate for 2-4 months. The macerated grapes were then pressed and combined with the new wine into a single qvevri before a passage of 6 months in an old wooden cask. The wine was bottled in September 2018. It was neither fined nor filtered and SO2 was not used.
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