Viognier grows on fresh soils, called “Le Sénie”, near water springs that give the wine intense and enveloping fragrances.
First produced in 1999, 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. This range was conceived after the diverse soils of the vineyards were mapped, enabling the winemakers to focus on what were then ranked their best sites. Under the leadership of co-operative president Giuseppe Bursi, consultant winemaker Alberto Antonini has sought to improve viticulture, which in turn has resulted in better wines. Working with soil specialist Pedro Parra and head winemaker Mimmo De Gregorio, Alberto has selected 500 hectares of vineyard 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 sort of grapes that Mimmo and Alberto are looking for.
The vineyards for this wine are located in the area around Menfi on the south-western coast of Sicily. Vines grow on hills facing south and south–east at 150-400 metres above sea level on limestone and medium textured soils. Vines are Guyot trained and planted at a density of 4,000-4,500 plants per hectare.
The grapes were hand harvested in mid-August. After being crushed and destemmed, they were immediately cooled to 5-8°C, and maintained at this temperature for 4-6 hours. They were pressed and fermented in temperature controlled stainless-steel tanks at 16-18°C. The wine spent three months in stainless-steel tanks at 10°C before bottling three months before release.
This wine has a yellow colour with gold hues. On the nose, it has aromas of ripe yellow peaches and apricots. On the palate it is rich and opulent, with fruity aromas and good minerality.