Dario Serrentino organically farms 15 hectares of vineyards, plus olive and almond trees, in the Val di Noto, in southeast Sicily. He began vinifying and bottling wine as Mortellito in 2014. In a few short years, he's become one of Sicily's most important natural producers. Limestone soils, earlier picking, and a light touch in the cellar yield wines that are fresh, vibrant, and delicious; they're glou-glou with complexity and even a touch of sophistication. Cala Ìancu (“white grapes” in Sicilian) is 90% grillo and 10% catarratto from a 4-hectare vineyard, with one night of skin contact, a couple of weeks of natural fermentation, and several months of aging, all in stainless steel tanks. The wine is fresh, salty, and savory. Drink it with raw or cooked fish (including sushi) or pasta alla Norma.
