Vino di Anna Jeudi 15 Rosso 2023

Type: Rosso
Producer: Vino Di Anna
Country: Italy
Region: Sicily
Grape: Nerello Mascalese, Alicante
Year: 2023
Farming: Organic

Crimson red in colour, this wine has attractive aromas of red cherries and
strawberries, coupled with blood orange and white flowers. The palate is flavoursome
with red fruit flavours and underlying spice. Tannins are ripe and juicy with mineral
undertones. A more fruit-driven vintage than the structured 2022.
“Jeudi 15” Rosso 2023 was one of the few wines the estate had grapes to produce in
2023. A devasting attack of the fungal disease, downy mildew (peronospera) during the
flowering and bunch formation of Nerello Mascalese, late June meant a large
percentage of vines failed to produce fruit for the 2023 harvest. Thankfully, some of
the older vines, in deep, sandy volcanic soils, proved more resistant, so too Nerello
Cappuccio and Grenache.
Small quantities of healthy, ripe bunches of grapes were hand harvested from
organically farmed, 70- 80 year old bush vine vineyards, located in the contrade of
MonteLaguardia, Allegracore and Crasa during the last week of September. Harvest
continued to be slightly earlier than the norm due to the warm growing season. 80% of
the grapes were de-stemmed by hand into an open 30hl wooden fermenter. The rest of
the grapes were added as whole bunches. Several mastellone (10hl food-grade plastic
tubs) were also filled with grapes, 100% de-stemmed. Fermentation was conducted
spontaneously by indigenous yeasts without temperature control. The fermenting
musts were plunged down daily, by foot, hand or wooden stick and pressed after 10 -12
days. The new wine underwent malolactic fermentation and remained on fine lees, in two
large, used 20hl oak cask, before blending in February 2024. The wine was bottled at
the end of April 2024, being neither fined nor filtered.
Why is this cuvee called “Jeudi 15”? - in recognition of the harvest day and date the first
year this wine was made, Thursday 15th October 2009 - (Jeudi being French for Thursday)
The field blend was placed as 100% whole bunches into three large mastellone (10hl food-grade plastic tubs). Maceration took place for three days. The fermenting must was then pressed directly into