Dario Serrentino organically farms 15 hectares of vineyards, plus olive and almond trees, in the Val di Noto, in southeast Sicily. He used to sell all of his fruit - to naturalistas Frank Cornelissen and Lamoresca, among others - but 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 Nìuru (“black grapes” in Sicilian) is 75% Frappato and 25% Nero d’Avola from 5 hectares, guyot for Frappato and alberello for Nero d’Avola. 15-20 days of fermentation. 12.5% alc. This is a light-bodied, beautifully fresh red that you can chill as much as you're in the mood for and that even works with fish.