Grapes: Nero d’Avola, Frappato and a touch of Moscato

From the sun-kissed slopes of Sicily, Filippo Rizzo farms olives for oil, and a five hectares of vines. He believes that wine making starts in the vineyard and practices minimal intervention by not fining or filtering his wines, adding little to no sulfur. 

The result is an aromatic Sicilian wine made from a blend of local varietals, delivering an exceptional balance of crisp acidity and ripe fruit flavors. On the nose, it offers notes of strawberry, citrus, and a subtle herbal touch. The palate is fresh and lively, with a refreshing finish that lingers. 

Enjoy with fresh seafood dishes, light salads, or a creamy goat cheese to complement its lively acidity and vibrant fruit notes.