AddleyClarkFineWines

La Visciola

Grower - Piero Macciocca & Rosa Alessandri

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I first tasted the wines of Piero Macciocca e Rosa Alessandri in 2010 at the Vini Naturali tasting in Rome by complete accident. Hordes of people had descended on the table where the iconic Giampiero Bea from the Umbrian producer Paolo Bea was showing his wine and the very affable Piero & Rosa where at the table next door where there was a bit more room to move.  We got chatting about their vineyards, philosopohies and how good Giampiero’s wines were and what I found was wines that were as good as anything in the room (including Rinaldi, Cappellano, Occhipinti, La Stoppa etc) in a fresh, vibrant, juicy and unmistakebly regional way. I enquired whether they were imported into Australia and they replied that they were sold almost exclusively in Rome with a little going to Japan (there is a recurring theme with these style of wines) The history of La Visciola is short (first wines produced in 2005) but Piero’s family have been involved in making wines for generations . It wasn’t until May 2012 that we got a  chance to visit Piero & Rosa and taste through the 2011 wines and we were incredibly happy to be offered an allocation and add to their list of countries they exported to (Australia & Japan). 

Based in the tiny town of Piglio, 50 kms east of Rome, La Visciola works 3 small plots of Cesanese and Passerina totalling 1.5 hectares all of which are cultivated biodynamically. 

The wines are made in a tiny cellar underneath the family home and consists of a 2 small  stainless steel tanks, 6 second use Slavonian & French tonneaux and 3 concrete tanks. All of the ferments are done naturally with no additions and no temperature control. The 2011 ‘Dona Rosa’ ferments on its skins for around 12 hours and the reds for around 15-20 days to extract the hallmark aromatics and fine tannins for which Cesanese is known for. Demand far outstips the tiny production.

Region: Piglio, Lazio
Country: Italy