WHAT'S IN THE BOTTLE

Rosato from 100% organic Syrah grown in Pachino, a commune of Val di Noto: a limestone-studded (hot!) pocket on Sicily's southeastern tip. Hand-harvested whole bunches are directly pressed here with no maceration; fermented and aged in stainless steel tank until the spring. Unfined, unfiltered, minimal sulfur.

The color of a Jollyrancher, it has raspberry watermelon fruit salad vibes, with a refreshing, gorgeously spicy finish.

WHO MAKES IT

Salvatore Marino, along with his wife Stefania. (Fun fact, he's barely a kilometer from this summer's Leon Circle favorite, Marabino.) Salvatore's family has a long history in local bulk wine production; and after almost a decade spent working and learning at similarly large wineries in California, he returned home on a mission to make well-farmed, thoughtfully made, and (importantly) authentic Sicilian wine.

WHY WE LOVE IT

That first sip makes you open your eyes and go "mm!!" We also have a soft spot for growers who lovingly maintain a small parcel of an out-of-place variety, simply because they love it. That's the case here: the Marinos grow 7.5 hectares (mostly focused on local Catarratto and Nero d'Avola), but keep up this tiny parcel of Syrah for the sole purpose of making this Rosato. Why? Because it's delicious, that's why.

HOW WE'RE DRINKING IT

Fish tacos on the beach!

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