Aldo Viola, Biancoviola, 2017
-Skin-contact white from a traditional organic producer in the Trapani area of northeast Sicily. Three weeks on maceration on the Grillo skins, making an amber wine. The long maceration along with no pressing are used to limit oxidation of the wine. The Grillo grapes are crushed under their own weight, with less than half the juice kept, then blended later with the wine of the other varieties. Fermentation and aging in steel, all native yeasts, no filtering and bottled with little to no sulfur additions.