From Nino’s youngest vines planted over sand, this is mostly Grillo, with a little Catarratto and a touch of Zibibbo in the mix. The grapes were fermented on the skins for just a day, before being pressed off to vats for a short rest. The result is a pretty and perfumed wine that takes you straight to the Sicilian seaside with its citrus, wildflowers, sea salt and brine. A wonderful aperitif that has a natural affinity with anything from the sea.