Dario Serrentino organically farms 17 hectares of vineyards, plus olive and almond trees, in the Val di Noto, in the southeast corner Sicily. He began vinifying and bottling wine as Mortellito in 2014. Since then, he's become one of Sicily's most important natural producers. Limestone soils, certified organic farming, earlier picking, and a light touch in the cellar yield wines that are vibrant, salty, and delicious; they're glou-glou, yet with complexity and sophistication. 'Viarìa' (the name of the vineyard) is 100% moscato di Noto - the high-quality, local biotype of moscato/muscat. The wine was vinified with two days of skin contact. It has floral aromatics, is bone dry on the pallet, and comes in at an exceedingly modest 11.5% alcohol. Sicilians love to drink dry aromatic white wines like this one with pesce crudo (raw fish); once you try it, you'll know why!
