Riofavara’s vineyards are deeply rooted in the rocky limestone and marl soils of Sicily’s Noto Valley. The winery has been owned and operated by the Padova family since 1920, though it wasn’t until 1993 that they began bottling wine under their own name. Today, the estate produces six different wines from 16 hectares of vines, all of which are farmed organically. Marzaiolo is a hand-harvested blend of Inzolia, Greganico, and Moscato. Fruit is destemmed and fermented with indigienous yeasts in steel tanks, followed by nine months of aging in a combination of tank, barrel, and bottle. This crisp and aromatic white shows flavors of tangerine, lemon skin, and jasmine, marked by zingy acidity and a lingering finish.