Alessandro Viola – Note di Rosso 2019
Alessandro Viola’s 2019 Note di Rosso is made of 80% Nero d’Avola and 20% Syrah, from 15-year-old vines planted on clayey soil at 220 metres altitude. After a manual harvest in the first week of September, the grapes were destemmed, crushed and loaded into stainless steel tanks. Fermentation took place with indigenous yeasts, without additions or temperature control. After pressing, the wine was aged for six months on its lees in chestnut barrels. It was then bottled unfiltered and unfined, with no sulphites added.
Alessandro Viola’s 2019 Note di Rosso has a dark ruby-red color and a deep, spicy nose, filled with aromas of cassis, cherry liqueur, oregano and anisette. On the palate it’s full-bodied, sturdy and fruity, with juicy red and dark fruits, herbs, pepper and asparagus. Pairs perfectly with red meat dishes, roasts and aged cheeses.
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?”