Greco from the same vineyard as T’ara rà, planted six hundred and fifty metres above sea level in Santa Paolina. This spent exactly 264 days on skins in small terracotta amphorae fashioned from clay found in their vineyards, before being pressed off to casks to rest for a further six months. Offering delicate notes of citrus, spice and brine framed by neat tannins and a pleasant saltiness, this makes so much sense with the rustic, deeply savoury dishes found in the surrounding hills.