While Catarratto is clearly the name of the game for most of Marco's work, the native red grapes of Western Sicily are very much in his wheelhouse, too. Derived entirely of Perricone, a Sicilian rarity in its own right and native specialty to this northwestern corner of Sicily, the Voria Rosato is bottled after 3 months with with a little unfermented must, spurring a secondary fermentation in bottle. Released without disgorgement, this rustic and hazy magenta bubbler offers tight and mineral-flecked red berries, raspberry yogurt, lime zest, scrubby herbs, and dried red and purples flowers.