I first tasted Alessandro's wine a few years ago on a hot August night in Brooklyn, NY. I was beguiled by the lively, fresh white wine in my glass, and with each successive sip discovered something new to contemplate and enjoy. It is not every day that one comes across such a supremely delicious bottle of wine, so I vowed to track down the producer who makes it, with the hope that one day, we could bring his wine to Mexico. It was a long journey to find Alessandro, who runs essentially a one-man operation in the hills of Alcamo outside of Palermo, Sicily. He doesn't have PR team or even a website for that matter. And yet, eventually we connected, and nearly one year later, Gonzalo, my husband Raul and I were off to Pietra district of Rinosa in a miniature rental car to visit Alessandro, his girlfriend Lucia and their baby son in their home. That day we drank briny white wines made from Sicilian varietals Grillo and Catterato alongside of fried sardines, sepia ink pasta and salt baked fish. It was sublime. Alessandro comes from a famliy of winemakers. However, his commitment to quality led him to pursue a different approach than that of his father who has made wines for the cooperative to be consumed locally. With degrees in eonology and viticulture, and experience working in Georgia, Alessandro's studied approach to winemaking is thoughtful and respectful. His vineyards are planted with the local varietals of Grillo, Cataratto, Nero d'Avola and Nerello Mascalese. He carefully farms his 7 hectares of vineyards without fertilizers or herbicides, following biodynamic practices. His wines are made with minimal intervention - unfiltered and sulfite-free.