One of the most exciting whites I’ve tasted from Sicily in ages, this is a finely judged, organically farmed  cuvée of the local grapes, Catarratto and Grillo. Fermented on skins for a couple of days – which gives the wine extra weight and backbone – before ageing in large barrels called botti in Italian,  it’s a rich, tangy, nutty delight, with loads of racy acidity, citrus, nectarine and pink grapefruit flavours and a waft of juniper and wild thyme.