"The fourth qvevri wine to be released from our bio-dynamically farmed “Don Alfio” vineyard which is located at 900 metres above the village of Rovitello. 90 – 100+ year old bush vines of Nerello Mascalese were hand harvested in the middle of October from this isolated 0.6 hectare plot. The grapes were 100% de-stemmed by hand into a 1500 litre Georgian qvevri which is buried in our underground cellar. Alcoholic fermentation was conducted by indigenous yeasts. Upon completion the qvevri was closed and allowed to macerate for 4 months on skins. It was then pressed and the wine returned to a smaller qvevri for another winter. It was bottled in May 2018 being neither fined nor filtered.
This wine has attractive aromas of dark cherries and dried fruit with floral notes. The palate is spicy, with liquorice, chocolate and savoury undertones. It has a firm acid backbone which is balanced by a depth of flavour and well-structured tannins. In its youth, these tannins are mouthfiling and austere, with time, they soften and integrate and become ethereal in nature.
The Vino di Anna “Qvevri” wines are fermented and macerated in Georgian qvevris that were handmade by one of the few remaining artisan qvevri makers, Zaaliko Bodjadze. His workshop is near Makatubani, about two hours west of Tbilisi, Georgia. Zaaliko and his sons source the pure clay high in the Caucasus Mountains, moulding the pots by hand and lining them with bees wax. Eight qvevris were received at “Vino di Anna” in 2013 and were buried in an underground cellar constructed at the back of the winery."