Viognier Sicilia DOC 2023 - Mandrarossa

To produce the Viognier “Le Senie” Sicilia DOC Mandrarossa, after being crushed and destemmed, the grapes were immediately cooled to 5-8°C, and kept at these temperatures for 4-6 hours. The must was then pressed and cold-settled for 36 hours. Fermentation took place in temperature-controlled stainless-steel tanks at 16-18°C for 20 days.

The vineyards for this wine are located around Menfi on the south-western coast of Sicily. The vines are grown on south and south-east facing slopes at altitudes of 180-220 metres above sea level. The soils are mainly limestone with medium texture. Vines are Guyot trained and planted at a density of 4,000-4,500 plants per hectare.

The Mandrarossa wines come from a selection of the best sites from Cantine Settesoli’s 6,000 hectares of vineyard, situated in southwestern Sicily and planted with 32 different grape varieties. The vineyards are split between the 2,000 members of the co-op, and cover the area around Selinunte, the hauntingly beautiful ruins of a Greek town founded 2,600 years ago. Cantine Settesoli helps to support the restoration of this archaeological site. First produced in 1999, Mandrarossa is about to open its own winery as it becomes increasingly focused on single-site wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard, from 160 growers, for the production of the Mandrarossa wines. These vineyards are situated close to the sea, where intense sunlight, moderating sea breezes, mild temperatures, multiple elevations and a myriad of different soil types combine to give the quality of grapes that Mimmo and Alberto are looking for. Pedro has singled out limestone as the soil with the highest potential for quality wines. At the top of the hierarchy are the wines made from single sites, 75 hectares from 37 growers that have been selected by Pedro’s vineyard mapping. Their ‘Cartagho’, from a sandy vineyard in the Torrenova ‘contrada’ that is regarded as the best source of Nero d’Avola, is the iconic Mandrarossa wine, having won ‘Tre Bicchieri’ six times in recent years. The Timperosse (made solely from Petit Verdot) has also won ‘Tre Bicchieri’.