Anna Martens and Eric Narioo start making wine together, on the northern slope of Mount Etna in Sicily. In 2010 they bought their first vineyard with old Nerello Mascelese plantations and a 250-year-old winery. This is how Vino di Anna began its existence. Today they own 6 hectares of land and the farm is biodynamic. They expanded the winery and buried 9 Georgian kvevri for vinification and maturation. The soils are black, fertile and rich in minerals. The volcano is active and often sprinkles the vineyards with ash. They are located on terraces. at high altitude (600-1200 meters), and the climate surprises with its extremes. Etna is a challenging place for viticulture. Vino di Anna makes natural wines with maximum use of manual labor. The vines are alberello (shrubs) and range in age from 60 to over 100 years. The wines are made with minimal intervention, natural yeast, no additives, no filtration and clarification. The result: amber-white wines with an exquisite structure and spicy reds with a hint of herbs.