These organically grown Nero d’Avola grapes from Camporeale get the full hands-on treatment—from hand-harvesting to a gentle, nine-day maceration in steel. The wine then spends nine months refining in chestnut tonneaux, adding a subtle touch of almond and clove. With a bit of air, the red fruit shines through, bringing a fresh, vibrant edge. On the palate, it’s got just the right amount of tannin and a zippy acidity that keeps things lively—one of those wines where one sip inevitably leads to another.