Alessandro Viola Rosé 2023
We have 12 in stock (Inventory is live and accurate)
The Land
High in the hills above Alcamo, in northwestern Sicily, Alessandro Viola tends his vines on the sandy-limestone soils of Mount Bonifato. This is a place of sun and sea, but also of altitude and wind—conditions that give balance to Sicily’s natural exuberance. The Mediterranean is never far, and its saline imprint marks the wines with clarity and tension. Viola’s vineyards sit between 200 and 400 meters above sea level, where the diurnal shift preserves freshness and nuance. These are vineyards rooted in ancient seabed, where even Nero d’Avola—typically dark and brooding—can show its gentler, more lifted side.
The Wine
The 2023 Rosé is 100% Nero d’Avola, pressed gently and fermented spontaneously with native yeasts. It’s unfiltered, unfined, and sees no additions—just the grape, the land, and a careful touch. In the glass, it glows a pale coral-pink, with aromas of blood orange, pomegranate, wild herbs, and a subtle saline edge. The palate is vibrant and bone-dry, with crisp acidity and a faint herbal bitterness that adds grip and structure. No sugar, no manipulation—just pure, sun-kissed energy bottled with restraint. It’s a rosé that drinks like a white with soul or a red with clarity—meant to be chilled, shared, and savored.
The People
Alessandro Viola is one of the quiet visionaries of the Sicilian natural wine movement. A trained oenologist who chose nature over control, he farms organically and eschews additions in the cellar—working with trust in his fruit and patience in his process. For Viola, wine is a form of expression, not perfection. His rosé, like all his wines, is guided by instinct and grounded in place. It’s not designed to chase trends or mimic Provençal polish—it’s meant to taste like Alcamo, like sun and wind and limestone and fruit. Honest, joyful, and alive.
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Sicily, Italy’s largest island, blends ancient wine traditions with a fresh wave of modern creativity. Its star red grape, Nero d’Avola, thrives in the island’s warm, sun-soaked climate, producing intensely flavored wines with dark fruit and a hint of savory spice. Along the western coast lies the historic heartland of Marsala, a fortified wine prized for both sweet and dry styles. Rising above the island’s varied landscapes is Mount Etna, an active volcano whose mineral-rich soils and cooler elevations result in elegantly structured reds and nuanced whites. From coast to crater, Sicily’s wine culture is as diverse and vibrant as the region itself.
Italy - Sicily
Nero d'Avola is Sicily's most widely planted grape, originally grown near the town of Avola in the island's southeast. It thrives in Sicily’s warm Mediterranean climate and sandy limestone soils, producing medium to full-bodied red wines. Typically, Nero d'Avola offers flavors of ripe blackberry and plum with hints of spice. The wines have balanced acidity and a solid structure, making them enjoyable young or aged for a few years. Though closely linked to Sicily, Nero d'Avola is also increasingly popular in warm climates like Australia and California.
Nero d'Avola
Practicing Organic vineyard farming involves growing grapes using organic methods—avoiding synthetic fertilizers, herbicides, pesticides, and fungicides—but without formal certification. Wineries adopting this approach prioritize environmental health, soil vitality, and biodiversity, using natural practices such as composting, cover cropping, and manual pest control. Many small wineries opt for practicing organic methods rather than pursuing official organic certification, primarily due to the significant cost, paperwork, and time commitment involved in certification processes. As a result, practicing organic is a popular choice among boutique and artisanal producers who remain committed to sustainable agriculture while managing budgetary constraints.
