On a crisp autumn evening, once you’re back from apple picking and you’ve got something with squash ruminating in the oven, this is the sort of wine you need. It smells of orange peel, English Breakfast tea, almond butter, black pepper, rose-scented Turkish Delight and rock salt. The palate gives more orange and tea leaves, Mediterranean herbs. A touch of vanilla bean peaks in on the finish with lilting notes of beeswax and dried orange peel. This amber wine comes from northern Sicily, a blend of organically farmed Zibibbo and Cataratto, left on the skins for two to three weeks to gain the sort of tannin structure and complexity these grapes are not generally known for. Tannins enough that you want to drink this at a cool room temperature - perfect, because the fire’s on in the living room. Serve with something hearty, like pot pie or casserole. Winemaker Vito Lauria makes a wide range of classic Sicilian wines at his winery Due Terre, but Gebbia offers him an opportunity to play and experiment with grapes and techniques. The grapes are all grown within an hour’s drive of the winery in Alcamo as part of Vito’s core philosophy of localized production.