A wine dreamed up while sitting on Filippo’s terrace in the heavy heat of autumn a few years ago, figuring out what to drink. Filippo had never thought about making a rosato until then and we are happy we mentioned it. This is a blend of Frappato, Nero d’Avola and a little Moscato from a forty year old vineyard planted over sand near Pachino. It spends just a couple of hours on skins before being pressed off to concrete for nine months. A pale, easygoing rosato full of sun-kissed Sicilian fruit.