Note di Rosso Terre Siciliane I.G.P. - Alessandro Viola

Note di Rosso from the young and passionate artisan wine producer Alessandro Viola from the historical Sicilian wine region of Alcamo west of Palermo. This winery has focus on making wine from the grapes only without any kind of added or subtracted substances. This is a naturally produced organic intense ruby red wine, juicy, well integrated and with soft tannins.



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Data sheet

ProducerAlessandro Viola
ClassificationTerre Siciliane I.G.P.
Wine styleDry red wine
Grapes70% Nero d’Avola - 15% Syrah - 15% Nerello Mascalese
MaturationIn chestnut tonneaux for 6 months.
BouquetHints of ripe red fruit, cherry in spirit, balsamic notes of eucalyptus and toasting.
TasteSoft tannins, well integrated, juicy, good persistence.
Pairs withRed meats, roasts and aged cheeses. Serving temperature 16-18 °C.
Alcohol13,5% vol.
Volume0,75 l

More info

The Azienda Agricola Alessandro Viola winery is small with only 3 hectares of vineyards near Alcamo in Western Sicily. The company philosophy is very simple, produce wine using only grapes as the ingredient, this isn't due to purely ethical reasons but for a conviction gained over the years that realize the pure wine is not only possible but that the result is better. The same approachis also followed in the farming to make the fields independent from fertilizers and herbicides, relying only on the natural fertility and the capability of the soil of renewal on the condition that the man does not disturb the balance. Hence, the vineyards are cultivated by a naturalistic approach based on organic farming techniques combined with biodynamic concepts. The wines are not subject to any filtration, clarification, stabilization or addition of chemicals.

The Nero d'Avola, Syrah and Nerello Mascalese vines for this Note di Rosso red wine grow in Alessandro Viola’s calcareous clay vineyards in Contrada Pietra Rinosa near Alcamo at an altitude of 220 m. The vines have an age of 11 years. The grapes were manually harvested and sorted and left to ferment and macerate using natural yeasts on the skins for 10 days in stainless steel tanks. The wine was aged in chestnut tonneaux for 6 months.

Longevity 5-10 years.

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