Tiziana, Clemente and Giacomo Funaro founded their winery in 2003, turning an 85 hectare family farm into a working winery in the village of Santa Ninfa in the province of Trapani on Sicily, the far western tip of the island. The winery makes just about every grape known to Sicily, but whatever wine they’re making, the style is defined by restraint. Lower levels of alcohol, silkier texture and fresh aromas. It’s no easy task to turn Nero d’Avola into fresh and crisp rose, but the Funaro family manages it with early picking and cool stainless steel tanks. The result is something that we struggle to compare with other wines, because it’s so rare. Aromas of bright peach and tangerine, strawberry and salt lead into a bouncy, jaunty palate of peach and strawberry and grapefruit zest, with splashes of salt and tomato leaf and sage on the finish. Drink this ice cold on a hot day with fresh Gazpacho soup, grilled shrimp, or Greek salads.