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, to retain freshness, acidity and verve. They are given a direct press, see a short élevage in stainless steel and are bottled unfiltered, with no additions. Heady with ozone and kelp, at just 11% of alcohol, this is a remarkable aperitif.