Twelve un-shucked Sydney Rock Oysters from Wapengo.
A bottle of Vignammare to slam down with them. Like its name indicates, the vines are by the sea, quite literally, on a sand dune. Nino wanted you to taste the sea, in a glass, and every year, he does a great job at it. The grapes are picked 1 month earlier than his other straight grillo, and see 2 days of skin contact before fermentation in stainless steel. The result is amazing, textural, with a great acidity and a salty finish. Drink it eyes closed, thinking you're swimming in the Med, surrounded by dolphins.