Aldo Viola Egesta 2018
26,70 €
Egesta IGP Terre Siciliane is an orange wine produced by Aldo Viola in Alcamo, Sicily. The Grillo grapes are harvested and destemmed by hand, fermented spontaneously in steel with indigenous yeasts and macerate 6 months on the skins, the wine is aged in steel for a further 6 months. It is bottled without filtration or clarification and without added sulphites. Egesta IGP Terre Siciliane is an exhilarating wine, fresh and dynamic on the palate, with clean and pleasant tannins, very long. The nose is pure Mediterranean scrub with candied citrus fruits, wild flowers and aromatic herbs. Try it with baked swordfish.
Manufacturer: Aldo Viola
🍾 Egesta IGP Terre Siciliane
🏡 Purple Wines
🍇 Cricket
📅 2018
🌡️ 13%
🛁 Manual harvest and spontaneous fermentation with indigenous yeasts; maceration in stainless steel for 6 months, in the same container then refined for a further 6 months before bottling, without filtration, clarification or added sulphur
👃🏻 Fresh fruit and candied citrus fruits, orange blossom and wild flowers, herbs
👅 Fresh and dynamic, lively and persistent, beautiful tannin
👍🏻 Serving temperature 10°-12°.
💕 Swordfish in a crust
😍 Exalting
*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.
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Aldo Viola is a natural wine producer from Alcamo, in the province of Trapani, in the western part of Sicily. Here he conducts without the use of systemic chemistry, 16 hectares of vineyards, planted mostly with native Sicilian grapes.
Nero d'Avola, Grillo, Catarratto, Nerello Macalese, Perricone and even Syrah, a grape that has been adopted from this land. Aldo is young and charismatic, with many experiences around the world behind him, most recently in Denmark.
Aldo Viola's wines represent a crazy terroir, among the most vocated on the entire island, and are produced in a traditional and sustainable manner, respectful not only of nature but also of those who then drink them, and of the memory of time. We are talking about unique and overwhelming wines, as warm as an embrace, as fresh as seawater. Aldo thinks of wine as a real food, he does not see it simply as a drink, it is produced with heart and generosity.
Harvesting is obviously manual, in the cellar spontaneous fermentation by indigenous yeasts is carried out, malolactic fermentation takes place naturally. Sulphites are used in homeopathic doses, there is no filtration or clarification. Production is less than 40000 bottles per year.
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