Although Syrah plays a not insignificant role in Moretto, it shares this status equally with Perricone and Nerello mascalese. Thanks to the success story of the wines from Mount Etna, the latter has now become known beyond the borders. Perricone, on the other hand, is hardly known to anyone, which is a shame, but will change sooner or later. Unlike other red grape varieties in Sicily, it can also be used to make fine, aromatic, medium-bodied and well-structured wines with elegant and gripping tannins.
For the Moretto, Perricone, Syrah and Nerello mascalese are harvested and fermented separately. While Syrah remains on the skins a little longer, the other two grape varieties are pressed early in order to preserve the freshness and vibrancy of the wine. The wine is then vinified and while 50% of it remains in steel tanks, the other half is aged for six months in 600 and 800 litre wooden barrels. Like Aldo Viola's other wines, the Moretto is neither fined, filtered nor sulphurised.
Light-hearted, summery, fresh and fruity, yet deep and long. Red berries, thyme and salty Mediterranean notes characterise the aromatic profile. The texture is juicy and compact, acidity and tannin balance each other out and give the Moretto dynamism, balance and energy.