Alessandro Viola – Le Mie Origini 2019
Alessandro Viola’s 2019 Le Mie Origini is made of 100% Catarratto, from 30+ year-old vines planted on clayey, limestone soil at 500-600 metres altitude. After a manual harvest at the end of September, the grapes were destemmed and pressed into chestnut botti. Fermentation took place with indigenous yeasts, without additions or temperature control. Afterwards, the wine was aged for nine months on its lees in chestnut botti. It was then bottled unfiltered and unfined, with 10-20mg/l of sulphites added at bottling.
Alessandro Viola’s 2019 Le Mie Origini has a deep, golden-yellow color and a characterful, intense nose, filled with aromas of apricot, tropical fruit, honey, flowers and nuts. On the palate, it’s medium- to full-bodied, round and rich, with notes of juicy peaches, hay, citrus zest and a touch of iodine. An extremely food-friendly wine, made for full-flavored dishes.
About Alessandro Viola
Near the Sicilian town of Alcamo, Alessandro Viola runs a small winery called Uva Tantem. His vineyards are located on the northwestern slopes of Mount Bonifitato, at around 250 metres above sea level, and are planted with indigenous varieties like Grillo, Nero d’Avola, Nerello Mascalese and Catarratto. Viola comes from a long line of winemakers and holds degrees in viticulture and oenology, having done internships in Piedmont and Georgia. His philosophy is simple: make wine using nothing else than grapes. “In wine there is a perfect chemical balance, only nature can go that far, who are we to do better than nature?”