Alessandro Viola

Sicily, Italy

Alessandro Viola’s father was a grape grower, sparking his early fascination with farming. After a few harvests of self-exploration, he pursued formal education in enology. During university, he focused on the scientific intricacies of grape cultivation and winemaking, believing that if grapes, soil, and winemaking collaborated harmoniously, nothing needed to be added or removed.

After graduating, he worked for a larger winemaker on Mt. Etna in northern Italy. However, he returned to simple, organic winemaking, farming by hand without additives or chemicals. He celebrates local Sicilian grape varieties: Catarratto, Grillo, Nero d’Avola, and Nerello Mascalese. Today, he tends to just over 17 acres in two areas: Pietra Rinosa near Alcamo, with clay-rich soil at 200m above sea level, and Fastuchera, at 400m above sea level with calcareous soil

Alessandro Viola ‘Sinfonia di Bianco’

100% Grillo macerated on the skins for 5 days. This wine is textural and aromatic with notes of dried apricots and thyme. Grillo is such a food-friendly grape! Our favourite pairing is a big bowl of fritto misto.