The grapes used in Vino Di Anna are Nerello Mascalese and Nerello Cappuccio, which are indigenous varieties to the Mount Etna region. These grapes are known for their high acidity and tannins, which produce a wine with a unique fruitiness and elegance.
Vino Di Anna is a wine that is made with great care and attention to detail. The grapes are harvested by hand, and the wine is fermented using only natural yeast. The wine is then aged in large oak barrels for a minimum of 12 months, allowing it to develop its unique flavor and aroma.
Vino Di Anna is produced in Randazzo, located on the northern slopes of Mount Etna in Sicily, Italy.
The grapes used in Vino Di Anna are harvested by hand and fermented using only natural yeast. The wine is then aged in large oak barrels for a minimum of 12 months.
Vino Di Anna displays a bright ruby red color and has an intense aroma of red fruit, particularly cherries, and spices. On the palate, the wine is elegant and balanced, with a pleasant acidity and a long, persistent finish.
Vino Di Anna is a versatile wine that pairs well with a variety of dishes, particularly those with tomato-based sauces, grilled meats, or aged cheeses.
Vino Di Anna is a dry wine, which means that it has no residual sugar.
Vino Di Anna is best served around 16-18 degrees Celsius, which is just slightly cooler than room temperature. This allows the wine's complex flavors and aromas to shine.
Vino Di Anna has an alcohol content of 13.5%.
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