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Type: Orange / Skin-Contact White (Natural / Organic / Low-Intervention)
Region: Terre Siciliane IGT, Sicily, Italy
Grapes: 100% Grillo
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Complex and beautifully textured, with aromas of dried apricot, orange peel, preserved lemon, ripe yellow peach and Mediterranean herbs, layered with notes of chamomile, honey and flinty minerality. Medium-bodied with gentle tannins from skin contact, vibrant acidity and a long savoury finish that combines citrus freshness with subtle spice and saline complexity.
Winemaking:
The Grillo grapes are hand-harvested from Alessandro Viola's finest vineyards in Santa Ninfa and Pietrarenosa before undergoing spontaneous fermentation with indigenous yeasts. The wine spends approximately six days on its skins, extracting colour, texture and aromatic depth, before ageing for around seven months in old chestnut botti. It is bottled unfined, unfiltered and with only a minimal addition of sulphur, allowing the purity of the fruit and the Sicilian terroir to shine through.
Farming:
The grapes come from organically farmed vineyards near Alcamo in northwestern Sicily, planted on clay and limestone soils. Alessandro Viola follows a holistic farming philosophy, avoiding synthetic chemicals while encouraging biodiversity and the natural fertility of the soil. The warm Mediterranean climate, cooling coastal influences and low-intervention viticulture produce Grillo with remarkable concentration, freshness and mineral character.
Type: Orange / Skin-Contact White (Natural / Organic / Low-Intervention)
Region: Terre Siciliane IGT, Sicily, Italy
Grapes: 100% Grillo
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Complex and beautifully textured, with aromas of dried apricot, orange peel, preserved lemon, ripe yellow peach and Mediterranean herbs, layered with notes of chamomile, honey and flinty minerality. Medium-bodied with gentle tannins from skin contact, vibrant acidity and a long savoury finish that combines citrus freshness with subtle spice and saline complexity.
Winemaking:
The Grillo grapes are hand-harvested from Alessandro Viola's finest vineyards in Santa Ninfa and Pietrarenosa before undergoing spontaneous fermentation with indigenous yeasts. The wine spends approximately six days on its skins, extracting colour, texture and aromatic depth, before ageing for around seven months in old chestnut botti. It is bottled unfined, unfiltered and with only a minimal addition of sulphur, allowing the purity of the fruit and the Sicilian terroir to shine through.
Farming:
The grapes come from organically farmed vineyards near Alcamo in northwestern Sicily, planted on clay and limestone soils. Alessandro Viola follows a holistic farming philosophy, avoiding synthetic chemicals while encouraging biodiversity and the natural fertility of the soil. The warm Mediterranean climate, cooling coastal influences and low-intervention viticulture produce Grillo with remarkable concentration, freshness and mineral character.
