95% Nero d’Avola/5% Pignatello. From vines averaging 25 years old across several 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 harvested by hand, destemmed, crushed and fermented spontaneously with native yeasts in temperature-controlled stainless steel tank. Maceration lasts a short 6 days. The wine is aged in tank until the spring following the harvest. Sulfur use is minimal. The DOC name pulls from an ancient Greek settlement once on the nearby coast, Eloro, to narrow down the larger Pachino area; "Turi" is the Sicilian nickname for vignaiolo Marino's first name, Salvatore.