Grown on the volcanic island of Pantelleria, just 60km from Tunisia, this wine is a raw and radiant expression of its windswept, sunbaked origin. Grown biodynamically, fermented with native yeasts, and bottled without any additions or filtration, it’s a benchmark for natural Mediterranean wine.

Made by Gabrio Bini, an eccentric architect-turned-winemaker, Serragghia Zibibbo ferments on the skins in buried clay amphorae (giarre) for several months, then ages further in amphora. It’s textural, salty, and explosively aromatic—a far cry from the sweet, fortified versions Zibibbo is usually known for on the island.