There’s nothing mysterious or untoward in the winemaking for this beauty. It’s kept on skins for a short period, then pressed, juice fermented over a couple of weeks, and aged on lees in stainless steel for five months. As with all Giovanni Rosso’s wines, this is about site. Site, and the ancient grapes (mostly carricante) that are thought to have been grown on the slopes of Mt Etna for at least 1,000 years. So they’ve had time to acclimatise. It’s a gorgeous, zesty-herby white, soft and pillowy and all propped up by a precise and racy acidity. It’s super long, and just bordering on mouthwatering. Quite subtle flavours flitting around the edges, hiding in the shadows and peeking out when you’re not concentrating.