Mortellito Niuru Frappato

The red counterpart to Cala Iancu, and its name means black grapes. Dario Serrentino leads with Frappato for lift and perfume, then folds in a quarter of Nero d'Avola for a bit more flesh and depth. It grows on the same organic limestone soils and is made with a light hand, native yeasts and a couple of weeks on the skins before resting in steel. The result is bright and juicy: crunchy red berries, wild strawberry and pomegranate, violet, a hint of ash, and that signature Mortellito salinity. Low in alcohol, fine in tannin, and at its best with a slight chill.