A decidedly hazy, col fondo Catarratto. The early-picked grapes macerated on their skins for a couple of days with the wine transferred to the bottle less than a month later to complete its fermentation under the closure of the crown cap, with no disgorgement.

Giving heady aromas of tinned tropical fruit and salty white grapefruit on the palate, despite the sandy opacity in the glass the wine is impressively clean and refreshing. An abundance of yellow citrus pithiness and chalky minerals to quench the thirst, with a balanced brioch-y undertone from the very present lees sediment. The perlant, pinprick bubbles make this the perfect aperitivo wine, particularly for those who embrace the cloudiness.

We recommend storing this one upright in the fridge to allow all the lees sediment to fall to the base of the bottle. It will naturally combine with the wine as you open and pour.

Marsala, Sicily, Italy

Cataratto. 11%