The vines for Aldo's red wines grow 30 kilometers from his home village of Alcamo, in a dry, hot microclimate not dissimilar to that of northern Africa, and buffeted by the same scorching sirocco winds. "Saignee" blends roughly equal parts Nerello Mascalese, Perricone, and Syrah-which thrives in this zone's parched heat as it does in Morocco's. Aldo ferments it in steel with a six-or-seven-day maceration, then ages it for a year in large Slavonian oak casks, bottling it with a miniscule dose of sulfur. Saignee is ripe but controlled, with tenderly rendered bright red fruits complicated by a fascinating umami note not unlike that of high-quality tomato paste. Appropriately southerly in its sun-drenched persona, this wine nonetheless errs on the side of the sprightly and highly drinkable.