At the far southeastern tip of Sicily, where the vines face relentless sun, sea air and almost no rain, Salvatore “Turi” Marino makes wines that taste unmistakably of their place. His golden, skin-contact Catarratto, Turi Bianco, finds its perfect match in lemony chicken with briny olives and Mediterranean herbs.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.