Fuso Siciliane Rosso 2024

Sicily has no shortage of sunshine, and its most famous red grape, Nero d’Avola, often reflects that warmth with generous fruit and a substantial body. But winemaker Dario Serrentino has a different idea of what Sicilian red wine can be.

In the Val di Noto, near Sicily's southeastern coast, Dario works with organically farmed vines growing in pale limestone and clay soils. Despite the intense Mediterranean sun, cool nighttime temperatures help the grapes retain their acidity. The result is a wine that feels remarkably fresh for such a warm climate.

Cala, which means “grape” in Sicilian dialect, is part of the FUSO project, an effort to showcase characterful, everyday Italian wines made by small growers using traditional grapes and minimal intervention.

The blend is predominantly Nero d’Avola, but here's the interesting part: Dario adds a small amount of Grillo, a native Sicilian white grape. The two varieties ferment together, with Grillo bringing an extra lift of acidity to Nero d’Avola's naturally generous fruit. Fermentation takes place with native yeasts, followed by aging in stainless steel rather than oak, preserving the wine's bright, unadorned character.

Expect tart cherry, wild strawberry, and juicy plum, accompanied by dried Mediterranean herbs and a subtle savory edge. The palate is lively and energetic, with gentle tannins and a refreshing finish.

We particularly like this wine served with a slight chill, around 55°F. Try it alongside grilled swordfish with capers, eggplant Parmesan, or pizza with spicy sausage.

Cala is a wonderful example of how Sicily's native grapes can produce something entirely different from the powerful, sun-soaked reds many people associate with the island. It is a red wine that values freshness over weight, and that makes it especially enjoyable at the table.