Alessandro Viola Blanc de Blancs NV

Alessandro Viola operates a seven-hectare estate in northwestern Sicily, south of Palermo near Alcamo in the province of Trapani. His father was a vine grower who bottled very little of his own wine. Alessandro developed a fascination with grape growing from an early age. After several vintages of self-teaching, he pursued formal education in viticulture and enology.

During university, Alessandro focused on the science of winemaking rather than the mechanical approach being taught. He believed that healthy grapes, good soil, and careful winemaking eliminated the need for additives. After graduating, he worked in northern Italy and later at a larger winery on Mount Etna. Eventually, he returned to making wine by hand without additions—first with a friend under the label Uva Tantum, then under his own name.

The vineyards occupy two distinct sites. Pietra Rinosa near Alcamo sits at 200 meters elevation on clay soils, strongly influenced by the nearby ocean and the Gulf of Castellammare. The Fastuchera vineyards climb to 400 meters on calcareous soils, producing finer, more mineral-driven wines. Alessandro farms all vineyards organically and biodynamically, working strictly by hand.

The estate grows exclusively indigenous Sicilian varieties: Catarratto, Grillo, Carricante, Nero d'Avola, and Nerello Mascalese. Alessandro's winemaking philosophy centers on minimal intervention. Fermentation occurs spontaneously with native yeasts. Wines are bottled unfined and unfiltered. Most cuvées receive little to no added sulfites.

Production remains small. Alessandro personally oversees every aspect of viticulture and vinification. His approach reflects a simple conviction: wine should express grapes and terroir without artificial alteration. The estate has become a reference point for natural wine in Sicily, producing pure, expressive wines that capture the island's coastal character and indigenous grape heritage.

Sicily is Italy's largest island and its third-largest wine-producing region after Veneto and Tuscany. The Strait of Messina separates it from the Italian mainland. The island spans approximately 25,711 square kilometers, with vineyards planted across diverse terroirs from sea level to over 1,000 meters elevation on Mount Etna's slopes.

The climate is predominantly Mediterranean. Coastal areas experience hot, dry summers and mild winters. Higher elevation sites benefit from significant diurnal temperature variation, preserving acidity in the grapes. The island receives abundant sunshine—among the highest in Italy. Rainfall concentrates in winter months. Sea breezes moderate temperatures in coastal vineyards, particularly in the western provinces of Trapani and Agrigento.

Soils vary dramatically across the island. Mount Etna features volcanic soils rich in minerals from ancient lava flows. Western Sicily around Alcamo and Marsala has clay, limestone, and sandy soils. The southeastern corner near Vittoria contains calcareous and sandy terrain. This geological diversity contributes to the range of wine styles produced.

Indigenous grape varieties dominate Sicilian viticulture. Nero d'Avola is the most widely planted red variety, producing full-bodied wines with dark fruit character. Nerello Mascalese thrives on Mount Etna, yielding elegant, Pinot Noir-like reds. White varieties include Grillo, Catarratto, Carricante, and Inzolia. International varieties like Syrah and Chardonnay have also found success.

Key appellations include Etna DOC, Cerasuolo di Vittoria DOCG, Marsala DOC, and numerous IGT designations. The Terre Siciliane IGT allows producers flexibility with grape varieties and winemaking techniques.

Sicily has become a center for natural winemaking. Producers like Alessandro Viola, Frank Ferreri, and COS work with organic and biodynamic practices, spontaneous fermentation, and minimal sulfites. The island offers remarkable diversity—from powerful reds to crisp whites, skin-contact orange wines, and the historic fortified wines of Marsala.