Alessandro Viola – 50 Gradi all’Ombra 2017
Alessandro Viola’s 2017 50 Gradi all’Ombra is made of 100% Grillo, from late-harvested vines planted on clayey soil at 220 metres altitude. After a manual harvest at the end of September, the grapes were destemmed and pressed into stainless steel tanks. Fermentation took place with indigenous yeasts, without additions or temperature control. Afterwards, the wine was aged for twelve months in stainless steel. It was then bottled unfiltered and unfined, with 35mg/l of sulphites added at bottling.
Alessandro Viola’s 2017 50 Gradi all’Ombra has a deep golden color with a luxurious and deep nose, filled with aromas of dried fruit, roasted peach, honey and Mediterranean scrub. On the palate it’s full-bodied, nectar-like and richly sweet, with lively acidity that keeps it exciting and notes of raisins, dried apricots, ginger and herbs. Pairs perfectly with chocolate and caramel desserts.
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?”