This wine immediately transports you to the sun-drenched island of Salina in the Aeolian archipelago, a heavily Mediterranean expression boasting dark fruit and thick lines. The 2017 Salina Rosso is thick and plump at its core, with ripe fruit and a jammy sensation of blackberry preserves and cherry confit. Black olive, sage and Sicilian capers are also part of the wine's flavor profile. The blend is equal parts Nerello Mascalese and Nerello Cappuccio, but this wine tastes nothing like the high-altitude volcanic wines of Etna that make use of the same grapes. Although this expression is limited in terms of its depth and complexity, it makes for great, easy drinking. It ends with a little blast of sourness or bitterness that keeps this vintage from scoring higher. Try it with an anchovy pizza. Some 20,000 bottles were produced.

The 2015 Salina Rosso is made from a blend of Nerello Mascalese and Nerello Cappuccio from the northern tip of Sicily in the Aeolian Islands. These grapes perform very differently here (as compared to Etna where they are commonly found). This expression opens to a slightly darker hue and shows contrasting aromas of sweet and sour fruit. The effect is a little jarring, and there are salty mineral notes on the close. Plum and jammy fruit mark the finish.