100% Catarratto. From vines averaging 7-8 years old across a couple of small parcels in the Buonivini contrada in the extreme southeast of Sicily in the commune of Pachino. The farming is completely organic, with only organic cow manure used as an occasional fertilizer and only copper and sulfur used judiciously for vine treatments. The soils are worked three times per year--with a rototiller, not a tractor (ever for anything)--and all other vineyard work is done manually as well. The vines are pruned in alberello, i.e. as bush vines, and secured with ties to posts due to the constant and strong wind here only 7 kilometers from both the Ionian and Mediterranean seas; they are interspersed with olive, pomegranate and various citrus trees. The crumbly, silty soils are alluvial with a lot of clay and limestone, draining well but also drying out easily in the warming climate; thus far, there has never been any irrigation. The bunches are hand-harvested and destemmed. Fermentation is spontaneous with native yeasts in temperature-controlled stainless steel tank with a 5-day maceration. The wine is moved after fermentation to concrete tank, where it goes through malolactic fermentation and ages until the spring following the harvest. Sulfur use is minimal. The wine is classified as an IGT Siciliane; "Turi" is the Sicilian nickname for vignaiolo Marino's first name, Salvatore.