Nino planted this Grillo vineyard which sits on a sand dune, right by the Mediterranean just over a decade ago. His mission was to “put the sea in a glass” and he has done just that. The grapes are picked around a month earlier than his regular Grillo, in August, to retain freshness, acidity and verve. They spend just two days on skins and after fermentation in stainless steel vats, the wine sees a short élevage in concrete. It was bottled unfiltered, with no additions in April. This wows with delicate flavours of sea salt and lemon zest and at just 10.5% of alcohol, makes for a remarkable apéritif.