2023 Mortellito Terre Siciliane Rosso - Cala Niuru

Dario Serrentino organically farms 15 hectares of vineyards, plus olive and almond trees, in the Val di Noto, in southeast Sicily. He used to sell all of his fruit - to naturalistas Frank Cornelissen and Lamoresca, among others - but began vinifying and bottling wine as Mortellito in 2014. In a few short years, he's become one of Sicily's most important natural producers. Limestone soils, earlier picking, and a light touch in the cellar yield wines that are fresh, vibrant, and delicious; they're glou-glou with complexity and even a touch of sophistication. Cala Nìuru (“black grapes” in Sicilian) is 75% Frappato and 25% Nero d’Avola from 5 hectares, guyot for Frappato and alberello for Nero d’Avola. 15-20 days of fermentation. 12.5% alc. This is a light-bodied, beautifully fresh red that you can chill as much as you're in the mood for and that even works with fish.