Ruggedly beautiful, unabashedly wild, a little oddball; all adjectives one could use to describe the surrounds in which it grows can too be directly applied to the juice that lies within a bottle of the Pellaro Rosso. A blend of 60% Nerello Cappuccio - more commonly seen just a few miles across the strait on Sicily’s Mount Etna - and 40% Nocera from the windswept and sun-baked hills above the coastal village of Pellaro, the wine is fermented in stainless steel and then aged for 9-12 months in older barriques. Plenty of dark, brooding plum and plum skin, tomato sugo, smoked game meat and juicy black fruit; in the mouth that sense of savoriness continues with the fire and brimstone translating from nose to palate, continuing to frame the same dark, rustic and brambly black/red fruit that you first sense. Bust out the crock pot, braise yourself a chunk of meat and settle in for a night of Netflix and this stuff.