There’s a reason why this is the house pour at some of the most exclusive Italian restaurants here in NZ. I’m convinced it’s because of its heady, exotic aromas of citrus zest, jasmine and white pepper. The crisp honeysuckle and lemony loveliness on the finish is ciao bella bonza. Catarratto and Inzolia are grapes usually blended into Marsala wine – so this is a real treat. Sip with gusto over parmesan crusted scallops.
