From a young parcel of Zibibbo that grows on sandy soils. These grapes are fermented on skins for a day or so before being pressed off to concrete. The aromas here take you straight to the island, heady with lemon balm, herbs and spice. It’s whistle clean on the palate, with pithy citrus bringing serious refreshment. A truly energising wine that pairs so well with the region’s emblematic dish, pasta con le sarde.