# Salvatore Marino Turi Rosato (2025)

- **Producer:** Azienda Agricola Salvatore Marino
- **Colour:** rosé
- **Type:** still
- **Grapes:** Syrah
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** strawberry, raspberry, orange, dried cranberry

## About this wine

Salvatore 'Turi' Marino is a fifth-generation vine grower from Pachino in southeastern Sicily. After a decade of working in commercial wineries across California, Puglia, and Sicily, he returned home in 2017 to create his own natural wine estate focused on traditional albarello-trained vines and polyculture farming. The Turi Rosato was born out of an experiment when Syrah planted to emulate Northern Rhône reds resulted in overly high alcohol levels in Sicily's warm climate. By direct-pressing the grapes, Marino created a vibrant, savory rosé. The wine's label artwork draws inspiration from early 20th-century Futurism, depicting a vineyard worker raising a simple tavern glass.

## Interesting facts

- Created when high Sicilian heat turned Syrah too heavy, leading the winemaker to pivot to a fresh direct-press rosé.
- The Futurist label artwork depicts a muscular vineyard worker raising a simple Italian tavern glass.
- Vines are trained as free-standing bush vines tied to wooden stakes to withstand intense sea winds.
- Micro-production is limited to around 2,000 bottles annually from a tiny 0.3-hectare plot.

## Food pairing

This dry, high-acidity natural rosé with saline marine notes pairs brilliantly with Mediterranean seafood, tomato-rich Sicilian dishes, and savory grilled meats where its fresh acidity cuts through richness and complements subtle fish oils and herbs.

## Wine making process

Crafted from 100% Syrah grown on limestone-clay soils in Contrada Buonivini near Pachino, the grapes are hand-harvested following the lunar calendar. In the cellar, whole bunches are destemmed and direct-pressed with a brief 30-minute skin maceration. Spontaneous fermentation occurs with indigenous yeasts in temperature-controlled stainless steel tanks, followed by complete spontaneous malolactic fermentation. The wine ages over winter in stainless steel for six months before being bottled unfined and coarsely filtered with minimal added sulfites.