Cantina Rallo, Maremosso, Nero d'Avola Skin Contact

If you've ever wondered about skin contact wine but thought that they might just be a bit, sort of, you know... wonky... then this might just convince you that there is a method whereby skin contact and amphorae and lower use of S02 can make really delicious, smooth and rewarding wines.

Made by serial devotees to Natural Wine making, Ciello have pulled this one by its socks. This is a really vibrant wine with notes of ripe blackberries, black cherries and wild herb notes, wrapped up in a medium-full body, with smooth, integrated tannins and balancing freshness from the volcanic soils. 

Cantine Rallo was established in 1860 and was immediately recognised as a producer of high quality wines. Don Diego Rallo initially made Marsala, as it was the most commercially lucrative enterprise, but in the 1990s stylistic preferences for wine had changed unrecognisably from the 1806s and the Vesco family, who bought the estate, began modernising the production and outlook of the company ready for the 21st Century.

Organic viticulture and a commitment to estate-made produce, the wines have become a benchmark for a new, living and breathing Sicily that puts them at the top table of all of Italy's regional Cantinas. The nearly-zero approach to Sulphur has put them in a fairly unexpected lead role in the Natural Wine movement as their style and execution is so approachable and carries many of the affects of conventional winemaking. I.e. this is tasty stuff! No off-notes or fizzy second ferments here. These are excellent wines, begging the question: "if a cantina in Sicily can do it properly, what's the problem with everyone else?" Quite.