Grillo from a vineyard which sits on a sand dune, right by the Mediterranean. The grapes are picked around a month earlier than his regular Grillo to retain freshness, acidity and verve. They spend just a day on skins, followed by a short élevage in concrete. It was bottled the following April with no additions and is a little more open and fruit forward than usual, with delicate flavours of sea salt and lemon zest. Alongside some crudo, it makes for a remarkable apéritif.