While Syrah plays a significant role also in the Moretto, it shares this status equally with Perricone and Nerello Mascalese. The latter has gained recognition beyond Sicily, thanks to the success stories of Etna wines. Perricone, however, remains relatively unknown, though that will soon change. Unlike other red varieties of Sicily, Perricone has the potential to produce finely aromatic, medium-bodied wines with excellent structure and elegant yet firm tannins.
For the Moretto, Perricone, Syrah, and Nerello Mascalese are harvested and fermented separately. While Syrah stays a little longer on the skins, the other two varieties are pressed early to preserve the wine's freshness and liveliness. After fermentation, the wines are blended, with 50% remaining in stainless steel tanks, while the other half is aged for six months in 600 and 800-liter wooden barrels. Like Aldo Viola's other wines, the Moretto is unfiltered, unfined, and free of added sulfur.
Style
Effortless, summery, fresh, and fruit-forward, yet deep and long. Red berries, thyme, and salty Mediterranean notes define the aromatic profile. The texture is juicy and compact, with a balanced interplay of acidity and tannin that gives the Moretto its dynamism, balance, and energy.
Data sheet
- Grape varieties: 30% Perricone, 40% Nerello mascalese, 30% Syrah
- Vineyards: Guarini, limestone & clay soils, N-E-exposition
- Harvest: By hand
- Fermentation: spontaneous | wild yeasts
- Ageing: 7 months in 50% stainless steels tanks and 50% Tonneaux
- Filtration: no
- SO₂: unsulphured
- Alcohol: 13 % vol.
- Closure: natural cork
- Drinking temperature: 15-17°C
- Perfect time of consumption: from now – 2026
- Content and price per liter: 0,75 l/(€24,87/l)
- All winegrowers listed by vinonudo work in their vineyards with compost, organic fertilizers and natural preparations and do not use herbicides, pesticides or artificial fertilizers.
