My palate—and my heart—gravitate toward the wines of Alessandro Viola. He grew up surround by wine, his father worked as a grape grower, bottling only a small amount of his own wine. That early exposure must have planted the seed.

Alessandro went on to study oenology, but it wasn’t the mechanical side that interested him most—it was the science, the natural transformation of grape into wine. His philosophy is rooted in simplicity: farming and winemaking should work in balance, and nothing should be added or taken away. Just grapes—pure and natural.

Today, Alessandro farms seven hectares of vineyards by hand, focusing on local Sicilian varietals. With minimal intervention, his final wines are honest, expressive, and deeply connected to the land they come from. For the Rosso, our preference is to serve at cellar temp or with a slight chill.