Salvatore Marino is a producer in Southeastern Sicily, Italy, presented in Biodyna’s Green Guide as a reference for thoughtful farming and wines with a clear sense of place.
Small family estate on Sicily's southeastern coast. Organic/biodynamic principles. Nero d'Avola and Grillo on limestone with sea breezes.
The project is defined by its practices: Organic practices. Farming and cellar work are kept as close to the vineyard as possible, with an emphasis on soil life, manual care, and wines that taste of their origin rather than of the cellar.
Like the longer portraits already published on The Green Guide, this profile is meant to be read as a full introduction — who they are, how they farm, and what is in the glass — not as a short product blurb.
The wines
The range is built to show the estate rather than a single cuvée. Expect wines that are drinkable young, marked by fruit, energy and texture, and shaped by the farming described above.
Nero d'Avola: red cherry, wild strawberry, Mediterranean herbs, salinity.
Grillo: citrus blossom, peach, coastal salt.
Occasional skin-contact whites.
Practices: Organic practices
Origin: Southeastern Sicily, Italy
Salvatore Marino is a producer in Southeastern Sicily, Italy, presented in Biodyna’s Green Guide as a reference for thoughtful farming and wines with a clear sense of place.
Small family estate on Sicily's southeastern coast. Organic/biodynamic principles. Nero d'Avola and Grillo on limestone with sea breezes.
The project is defined by its practices: Organic practices. Farming and cellar work are kept as close to the vineyard as possible, with an emphasis on soil life, manual care, and wines that taste of their origin rather than of the cellar.
Like the longer portraits already published on The Green Guide, this profile is meant to be read as a full introduction — who they are, how they farm, and what is in the glass — not as a short product blurb.
The wines
The range is built to show the estate rather than a single cuvée. Expect wines that are drinkable young, marked by fruit, energy and texture, and shaped by the farming described above.
Nero d'Avola: red cherry, wild strawberry, Mediterranean herbs, salinity.
Grillo: citrus blossom, peach, coastal salt.
Occasional skin-contact whites.
Practices: Organic practices
Origin: Southeastern Sicily, Italy
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5