Vino di Anna

Founders & Background

Vino di Anna is a small, family-run winery located on the northern slopes of Mount Etna, near the village of Solicchiata in Sicily.
The estate was founded by Anna Martens, an Australian-trained oenologist from Adelaide, and Eric Narioo, a French natural wine advocate and importer.

The couple began making wine on Etna in 2008 and purchased their first vineyard in 2010, restoring an old cellar and gradually expanding their estate to around 6–7 hectares. Their work has been instrumental in showcasing the potential of Etna’s volcanic terroir through natural, expressive wines.

Vineyards & Farming Practices

Vino di Anna’s vineyards are spread across several historic Contrade—areas defined by old lava flows—including Monte Pomiciaro, Crasa, Rampante, Pirao, Nave, and Tartaraci, at elevations ranging from 760 to 1,000 meters.

  • Farming is entirely organic, with some biodynamic principles applied.

  • The vineyards are dry-farmed, relying solely on natural rainfall.

  • All harvesting is done by hand, respecting the delicate volcanic ecosystem and the old bush vines.

These old, ungrafted vines grow in rocky, volcanic soils, which contribute to the wines’ distinct minerality and tension.

Winemaking Philosophy & Techniques

Vino di Anna is committed to minimal intervention winemaking, producing wines that reflect the rugged landscape of Etna.

  • Spontaneous fermentation with native yeasts.

  • No additives are used, with only minimal sulfur added when necessary.

  • Wines are not fined or filtered, allowing them to express purity and authenticity.

  • Aging and fermentation take place in a variety of vessels, including:

    • Ancient Etnean palmento (traditional lava-stone fermenters)

    • Georgian qvevri (amphorae buried underground)

    • Old chestnut and oak barrels

    • Stainless steel tanks and neutral containers

This combination of traditional and innovative methods creates wines that are both soulful and distinctive.

Signature Wines

Vendredi 13 Rosso

A red blend created in challenging vintages when some lots are unsuitable for the main wines.
It combines fruit from both red and white varieties, resulting in a vibrant, energetic wine.
Made with spontaneous fermentation and bottled with minimal sulfur.

Palmentino Rosso

A field blend of Nerello Mascalese, Nerello Cappuccio, Grenache, and local white grapes such as Carricante, Minnella Bianca, and Grecanico Dorato.
Part of the fermentation takes place in a 300-year-old palmento, followed by aging in large oak casks and neutral containers.
Bottled unfiltered, with a small addition of sulfur at bottling.

Qvevri R

Primarily Nerello Mascalese with smaller amounts of Nerello Cappuccio and Grenache.
Fermented and macerated for about six weeks in Georgian qvevri, then aged on the lees.
Bottled without filtration, resulting in a deeply textural, mineral-driven wine.

Tasting Style

Vino di Anna’s wines are known for their vibrant acidity, saline minerality, and pure expression of volcanic terroir.
They are elegant yet structured, combining freshness with complexity and depth.

Summary

Vino di Anna is a benchmark producer for natural wines from Mount Etna.
Through organic, hand-tended vineyards and low-intervention techniques, Anna Martens and Eric Narioo craft wines that embody both innovation and deep respect for tradition.
From their ancient palmento fermentations to their unique qvevri-aged wines, Vino di Anna’s portfolio tells the story of Etna’s volcanic soils and centuries-old viticulture.

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