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