Fantastic value Sicilian Nero d’Avola - a fruity, organic Italian vino da tavola made with minimal additives on the table for less than a tenner. Job done! Find out more.

Fantastic value Sicilian Catarratto - a fruity, organic Italian vino da tavola made with minimal additions on the table for less than a tenner. Job done! Find out more.

Real-deal Marsala from a producer widely regarded to be the master of the style. Forget what you think you know about this misunderstood sweet Western Sicilian wine - Bartoli makes exquisite Marsala true to the history of the region, a world away from the cheap mass-market concoctions that pervade. Find out more.

Fabio's entry-point Catarratto that blends grapes from both his sandy coastal vines and those from the valley, further inland. Sharp-edged and linear, with zesty white peach and apricot stone fruits cut through with a long beam of acidity. A wine that speaks of the ocean breeze and rolling hills of western Sicily. Find out more.

100% Zibibbo from 60 year-old bush vines fermented on the skins in amphora buried in the sandy volcanic soils of the vineyard. The concentration of the wine is impressive, glowing a sandy gold in the glass and generously textured. heady floral notes, ripe tropical fruits and exotic spices. Find out more.

Highly aromatic, burnished amber maceration of Catarrato. Sea-salted apricot with a heady waft of wild herbs and flowers float out of the glass preceding grippy, mouth-coating tannins and a resinous pine cone quality, inflected with medicinal eucalyptus. Exactly the style of orange wine that we love! Find out more.

A bone-dry, traditional method sparkling wine from a producer more principally associated with the production of fine Marsala. Peachy stone fruit and salty sea minerals with a toasty richness beneath it all. Find out more.

A tiny, experimental bottling from just a couple of amphora, Cagnolo is Davide's latest addition to the Bbirbiciù range. From a small planting of Nero d'Avola and Merlot, two grapes that are not as common on the island, the wine nevertheless oozes the Mediterranean charm of Sicily itself. Find out more.

A callback to the old school Marsala of days gone by and a remarkable, completely natural phenomenon. Bone dry, the wine is a heady mix of all the complex flavours and textures that oxidation and flor-contact can bring. Fruits give way to woody hazelnut, toasted almond, turmeric and garam masala spice with crystals of salt, plus a little sweet vanilla from the barrel. Find out more.

The colour of a brick-tinged Nebbiolo in the glass, this singular red/white blend of Catarratto and Pignatello really captures the essence of this far-flung volcanic island. Packed full of dusty black fruit, floral cherry blossom, exotic spices and the twang of salinity that the Sirocco wind brings in on the breeze. Find out more.

Pouring a deep straw-yellow in the glass, tropical fruit notes immediately jump out alongside wild flowers, Mediterranean herbs and a good salty-citrus tang. Find out more.