Aromatic, rounded white from a native Sicilian variety that's full of tropical fruit: apricots, lychees, and pineapples jostle for prominence on the tongue.

After destalking and soft pressing, the must is decanted at a low temperature and ferments at 15°C. When fermentation is complete, maturing on the lees for 6 months in stainless steel vats where a bâtonneur keeps the lees in suspension.

Raw fish, pasta with sea urchins, fried vegetables and fish. Also good with creamy white cheese as well as vegetables with dips.