Italy isn’t best known for its finer whites, but with quality like this, it’s only a matter of time.

The conditions in Sicily - hot weather, mountainous terrain and cooling sea breezes - are perfect for producing fresh and healthy grapes, loaded with Mediterranean flavour.

But until recently, the Grillo grapes grown here were mainly destined for Marsala, a powerful fortified wine a bit like sherry.

But that’s finally starting to change - and the charge is led by talented winemakers like Federico Cerelli, who can see Sicily’s unbelievable potential.

Grillo’s thick skins and small berries are just as suited to making punchy and refreshing whites as they are to making powerful Marsala.

On the nose it’s ripe and complex, with tantalizing aromas of peach, lemons and a whiff of blossom honey. On the palate, it’s juicy and textured, with lovely intensity and a long, lifted finish.

This would go perfectly with white fish, creamy risottos and general slamming in front of the rugby.

If you like a rich and round style of white, like an Albariño, Godello or Chablis, then this is definitely for you.