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"Tuttu" is Sicilian for "all": a co-ferment of every grape Dario Serrentino grows — Nero d'Avola mostly, with Grillo, Frappato, Insolia, Catarratto, and Perricone making up the rest. He spent years farming and selling his fruit to producers like Frank Cornelissen before bottling under his own name in 2014. Val di Noto sits at roughly the latitude of North Africa; bush-trained vines on limestone keep it honest. Reads lighter and saltier than a straight Nero d'Avola has any right to be.
"Tuttu" is Sicilian for "all": a co-ferment of every grape Dario Serrentino grows — Nero d'Avola mostly, with Grillo, Frappato, Insolia, Catarratto, and Perricone making up the rest. He spent years farming and selling his fruit to producers like Frank Cornelissen before bottling under his own name in 2014. Val di Noto sits at roughly the latitude of North Africa; bush-trained vines on limestone keep it honest. Reads lighter and saltier than a straight Nero d'Avola has any right to be.
