This year Nino’s rosato is a little different than usual, being a blend of roughly equal parts of Nero d’Avola and Pignatello, with a touch of Vitraruolo and Catarratto in the mix. The grapes were pressed directly and the wine rested in a combination of vats and oak casks until the following spring. The result is a savoury, nuanced rosato that impresses with seaside scents of blood orange, salt and brine.