50% Zibibbo/50% Grillo. "Sole e Vento" is named for the two sunny and windy islands on which De Bartoli grows these grapes. All are farmed organically; are around 30 years old; are hand-harvested; and are low-yielding . The Grillo comes from vines on sandy, limestone-rich loam in the contrada of Samperi in Marsala on the western Sicilian mainland; the Zibibbo comes from bush-trained estate vines on volcanic soils on the island of Pantelleria. The bunches are destemmed and gently pressed and the must naturally settled for 48 hours. Co-fermentation is spontaneous with native yeasts in steel tank with a maximum of 24 hours of maceration. The wine is aged on its fine lees in stainless steel for 7 months and is classified as a Vino Bianco. Total sulfur doesn't exceed a moderate 40 mg/liter.