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Salvatore “Turi” Marino was in the shop recently — worth saying: the man makes wine the way he talks about it, direct and without excess. Five generations in Pachino; his grandfather made bulk wine in a facility in town. Salvatore spent years in industrial cellars in California and Puglia specifically to learn what not to do, then launched his own project in 2017 on seven hectares where the Ionian and Mediterranean meet.
100% Catarratto macerated five days and aged in concrete — Arnold Palmer with salt air; the skin contact adds just enough grip to keep it from going soft
Salvatore “Turi” Marino was in the shop recently — worth saying: the man makes wine the way he talks about it, direct and without excess. Five generations in Pachino; his grandfather made bulk wine in a facility in town. Salvatore spent years in industrial cellars in California and Puglia specifically to learn what not to do, then launched his own project in 2017 on seven hectares where the Ionian and Mediterranean meet.
100% Catarratto macerated five days and aged in concrete — Arnold Palmer with salt air; the skin contact adds just enough grip to keep it from going soft
