Fontuccia

Brothers Giovanni and Simone Rosso launched their winery in 2006, painstakingly reviving Giglio’s winegrowing traditions of the island’s past. They craft a whopping total of seven different versions of the local Ansonica grape totalling just 13,000 bottles. A blend from widely scattered plots, their inaugural Senti Oh! label is intense with citrus and wildflowers while the long macerated, amphora-aged Cocciuto bottling is a honeyed, textured, fleshy mouthful. Caperrosso is the top wine, hailing from an 80-year-old vineyard. You can taste the salty breezes of the surrounding sea, the mineral bite of the stones that hold up the terraces and all the sun-baked herbs.