Santa Tresa works biodynamically and combines two grape varieties that are not often seen together: the Sicilian variety Grillo and the southern French Viognier, which is rarely grown here. The combination works surprisingly well, resulting in a wine with warm, ripe fruit aromas, a round, smooth body, and mild acidity. Produced organically by TheWinePeople (Mattia Giacomelli & Stefano Chioccioli) in Sicily. This innovative blend showcases the potential of combining indigenous and international varieties in Sicily's unique Mediterranean terroir.