Not far from the Vindicari Nature Reserve, Salvatore Marino crafts low-intervention wines that reflect his respect for the land. Pachino Rosso is his blend of 90% Nero d’Avola, 10% Pignatello from traditional, freestanding bush vines upon calcareous clay soil. Harvested by hand, the grapes are destemmed prior to native yeast fermentation in temperature controlled, steel tank for six days. The result is a unique, medium- bodied, rustic red with ripe berries, gentle tannins, a hint of spice, and an earthy, dry finish. Pachino would be best paired with a creamy tomato dish such as a 'Nduja sausage tagliatelle with mascarpone or eggplant Parm.