Aldo Viola is a fourth-generation winemaker from Alcamo, Sicily. His Cataratto, from the iron-rich ‘Red Hills’ in the northwest part of the island, is harvested by hand and fermented spontaneously after which it macerates on its skins for eight to nine months. The wine then undergoes a second fermentation in bottle without the removal of lees or the addition of sulfur. Despite all of the skin contact and natural winemaking practices, this is a clean, crisp pét-nat with notes of lemon and melon on the nose with a hint of toasty brioche. Precise bubbles deliver bright apricot and peach, citrus, and honeysuckle interlaced with flinty, granitic minerality. Pair with Hamachi crudo or lemongrass chicken Banh Mi.