Vino di Anna Andalou Solera 2023

Eric and Anna’s first oxidative wine, aged in the company’s underground cellar. The journey to create Andalou began several years ago, inspired by the great oxidative wines of Andalusia and the Jura. Two barrels, donated by a winemaker friend from the Jura, held three-quarters of a blend of white wine made from the old Grecanico grape, grown high on the northwest slope of Etna, and another white wine from the Contrada Nave vineyard, at 1,100 meters above sea level. The barrels were then left untouched in the cool, humid cellar for three years. The vacuum of the barrels allowed the flor to develop naturally on the surface of the wine. After three years, one-third of the liquid from each barrel was removed, taking care not to disturb the flor, and the volume was replaced with a new white wine. This wine will continue to age in the cellar until it is deemed ready for bottling.