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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.
His Rosso is Nero d'Avola and Pignatello from 30-year-old vines, one week on skins — same coastal character, lighter tannin than the grape usually delivers.
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.
His Rosso is Nero d'Avola and Pignatello from 30-year-old vines, one week on skins — same coastal character, lighter tannin than the grape usually delivers.
