Alessandro Viola 50 Gradi All'Ombra 2024

Alessandro Viola is a natural wine producer based in Alcamo, northwestern Sicily, where he manages a focused 7-hectare estate dedicated to organic viticulture and minimal-intervention winemaking. With degrees in both viticulture and enology, Viola gained experience working in Piedmont and on Mount Etna before returning to his Sicilian roots in the late 1990s to establish his own vision of pure, expressive wines.

Viola's philosophy centers on a simple principle: wine should be made using only grapes as the ingredient. This conviction stems from both ethical considerations and his belief that natural wines deliver superior taste when free from artificial inputs. His estate obtained organic certification in the early 2000s, reflecting his commitment to sustainable farming practices that avoid synthetic fertilizers, herbicides, and pesticides.

The winery operates two distinct vineyard sites near Alcamo. The Pietra Rinosa district sits at 220 meters elevation on clayey soils, while the Monte Bonifato site reaches 400 meters on calcareous-clay terrain. These vineyards are planted with indigenous Sicilian varieties, including Grillo, Catarratto, Nero d'Avola, Nerello Mascalese, and Syrah. The estate benefits from Mediterranean breezes that moderate Sicily's intense summer heat while preserving natural acidity in the grapes.

In the cellar, Viola employs spontaneous fermentation with native yeasts, allowing each wine to express its terroir authentically. All wines are bottled unfiltered and unfined, with minimal or no added sulfites. This non-interventionist approach has earned him recognition as one of Sicily's most respected natural winemakers.

Viola's portfolio showcases remarkable diversity across several categories. His white wines include the crisp Note di Bianco made from pure Grillo, and the textured Sinfonia di Bianco with extended skin contact. For sparkling wine enthusiasts, his Blanc de Blancs Pas Dosé demonstrates traditional method expertise with Catarratto grapes. His orange wine offerings include Carricat Orange and Le Mie Origini, both showcasing skin-contact techniques. Red wine lovers can explore Note di Rosso blending Nero d'Avola and Syrah, or Rosso Isi combining Nero d'Avola with Nerello Mascalese. His vibrant Nero d'Avola Rosé rounds out the collection.

Sicily stands as Italy's largest island and third-largest wine-producing region, separated from the mainland by the Strait of Messina. With over 2,500 years of winemaking history and approximately 261,000 acres of vineyards, the region has transformed from bulk wine production to crafting distinctive, quality-focused wines that reflect its unique Mediterranean terroir.

The island's diverse geography creates exceptional growing conditions across multiple zones. Mount Etna, Europe's most active volcano, dominates the northeast with mineral-rich volcanic soils supporting vineyards up to 1,000 meters elevation. The Etna DOC, established in 1968, produces elegant wines with pronounced minerality, particularly from indigenous varieties like Nerello Mascalese and Carricante. Southeastern Sicily, including the Vittoria area, produces Cerasuolo di Vittoria—the island's only DOCG wine—blending Nero d'Avola with Frappato grapes on sandy, calcareous soils. Western Sicily encompasses the historic Marsala region and provinces like Alcamo and Trapani, where producers such as Alessandro Viola craft innovative natural wines from indigenous varieties.

Sicily's predominantly Mediterranean climate features hot, dry summers and mild winters, with coastal areas benefiting from cooling sea breezes. The island's proximity to North Africa ensures abundant sunshine and moderate rainfall, creating naturally healthy growing conditions that support a substantial number of organic and biodynamic producers, including pioneering estates like COS in Vittoria.

Indigenous grape varieties define Sicilian viticulture. Catarratto remains the most planted white grape, while Grillo produces aromatic, full-bodied whites with peach and citrus characteristics. Nero d'Avola, Sicily's flagship red grape accounting for roughly 20% of production, yields wines with deep color, dark fruit flavors, and moderate structure. Frappato contributes delicate floral aromatics, while Nerello Mascalese from Etna's slopes creates Burgundian-style elegance. Lesser-known varieties like Grecanico, Inzolia, and Carricante add further diversity.

The island-wide Sicilia DOC, established in 2011, encompasses 23 smaller DOC appellations, allowing winemakers flexibility while promoting Sicily's native varieties alongside international grapes like Syrah and Chardonnay. Modern Sicilian producers balance tradition with innovation, employing minimal intervention techniques and ancient methods like amphora fermentation to craft wines expressing authentic terroir. This renaissance has positioned Sicily among Italy's most dynamic wine regions, offering remarkable diversity from volcanic minerality to coastal salinity across its distinctive microclimates.