Cantine Viola
Passito Luigi Viola Saracena 0.5L 2021
| Denomination | IGT Calabria |
|---|---|
| Size | 0,50 l |
| Alcohol content | 14.0% by volume |
| Area | Calabria (Italy) |
| Grape varieties | 50% Guarnaccia Bianca, 50% Malvasia |
| Aging | In steel for at least 7 months; in bottle for 6 months before release. |
- Origin: Saracena (Contrada Rinni), 350 m altitude, red clay soils
- Grape varieties: Guarnaccia Bianca and Malvasia with partially dried Moscatello and Duraca
- Vinification: drying of the grape bunches, must concentrated by boiling, use of indigenous yeasts
- Profile: amber yellow colour; aromas of apricot, dried figs and candied orange
- Ageing: 12 months in steel and 12 months in bottle; limited production of 3,000 bottles
Description
What kind of wine it is
Passito Luigi Viola Saracena from Cantine Viola is an enveloping sweet white wine produced in the Calabria region. This blend is made from Guarnaccia Bianca and Malvasia grapes combined with Moscatello di Saracena and Duraca di Saracena, the latter two carefully dried. Amber yellow in colour, it offers an intense and persistent aromatic profile, dominated by clear aromas of dried figs, apricot and candied orange peel. On the palate, it is sweet and velvety, enriched with elegant notes of dates and a very long finish. The process involves slow fermentation with indigenous yeasts and prolonged maceration on the skins in stainless steel.
Where it comes from
The production area is located in Saracena, in the renowned Contrada Rinni, Calabria. The vineyards grow at around 350 metres above sea level on soils rich in red clay, a key element in giving the wine its full and persistent style. The vines are cultivated using the spur-pruned cordon system, following precise planting layouts. This land is closely linked to the history of Moscato di Saracena, a nectar of historical charm that, since the sixteenth century, graced the tables of the Roman pontiffs at the request of Cardinal Sirleto, and was later praised for its qualities by renowned intellectuals.
How it is produced
The agronomic management follows the strict principles of certified organic farming, using natural practices such as green manure and organic fertiliser to nourish the vines. The production cycle begins with the drying of Moscatello di Saracena and Duraca di Saracena grapes, hung in bunches. The Guarnaccia Bianca and Malvasia grapes are then harvested, and their must undergoes a particular concentration by boiling. The dehydrated berries are then hand-pressed and added to the must, initiating spontaneous fermentation in stainless steel accompanied by slow maceration on the skins. Ageing involves maturation in steel tanks and a final resting period to harmonise every flavour nuance before release.
History and Curiosities
The renowned Moscato di Saracena, the soul of Passito Luigi Viola, boasts an illustrious history celebrated by writers such as Norman Douglas and George Gissing, who considered it the only excellence worthy of ancient Sybaris. As early as the sixteenth century, this nectar graced the tables of Roman pontiffs thanks to Cardinal Sirleto. Even today, its uniqueness is shaped through a very ancient process: a skilful separate vinification in which the grape bunches undergo a slow suspension drying, resulting in a meditation wine with an immortal and unparalleled charm.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 1999
- Oenologist: Alessio Dorigo
- Bottles produced: 15.000
- Hectares: 3
Involving the entire family: my wife Margherita and my three sons Roberto, Alessandro and Claudio, to whom I passed on my passion and love for our Land. I have increased the production of this meditation wine, that, once it has been proposed to the public and the experts in the field, has immediately achieved a great success.
Over time I have increased the product range always focusing on quality, authenticity and elegance using local vines such as Magliocco dolce, Guarnaccia, Malvasia and Mantonico. The thing that was born from a bet became for us all an enjoyable and stimulating work, that allowed us to connect with very fascinating people, environments and circumstances. Read more
| Name | Cantine Viola Passito Luigi Viola Saracena 0.5L 2021 |
|---|---|
| Type | White green dessert wine dessert wine aromatic |
| Denomination | Calabria IGT |
| Vintage | 2021 |
| Size | 0,50 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Guarnaccia Bianca, 50% Malvasia |
| Country | Italy |
| Region | Calabria |
| Vendor | Cantine Viola |
| Story | History and Curiosities The renowned Moscato di Saracena, the soul of Passito Luigi Viola, boasts an illustrious history celebrated by writers such as Norman Douglas and George Gissing, who considered it the only excellence worthy of ancient Sybaris. As early as the sixteenth century, this nectar graced the tables of Roman pontiffs thanks to Cardinal Sirleto. Even today, its uniqueness is shaped through a very ancient process: a skilful separate vinification in which the grape bunches undergo a slow suspension drying, resulting in a meditation wine with an immortal and unparalleled charm. |
| Origin | Saracena, contrada Rinni |
| Climate | Altitudine: 350 m. s.l.m. |
| Soil composition | Red clay |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 4600 |
| Harvest | Last week of August (Moscatello and Duraca) and last ten days of September (Guarnaccia and Malvasia) |
| Fermentation | Up to six months |
| Production technique | Certified organic farming using manure and green manure; drying of the grapes by hanging them cluster by cluster; concentration of the must through boiling; manual selection and pressing of the dehydrated berries; long fermentation in steel with indigenous yeasts and maceration on the skins for up to six months |
| Wine making | Phase I: the Moscatello and Duraca grapes are harvested at the end of August and dried by hanging, bunch by bunch; Phase II: in the last week of September, Guarnaccia and Malvasia are harvested and their must is concentrated by boiling; Phase III: the dehydrated Moscatello and Duraca berries are selected, manually crushed and added to the concentrated must, initiating a long fermentation in steel with indigenous yeasts and maceration on the skins for up to six months. |
| Aging | In steel for at least 7 months; in bottle for 6 months before release. |
| Year production | 3000 bottles |
| Allergens | Contains sulphites |