Grate the zest from the lemon, squeeze out the juice and put both into a small, heavy-bottomed saucepan; add the honey, lavender flowers, sugar and water, and mix everything together. Cook for about 20 minutes over an average-low heat, stirring from time to time with a wooden spoon, so the syrup doesn’t stick to the bottom of the pan. Turn the heat off and leave to rest overnight. Now pour the syrup through a strainer into a jug and add the wine. Stir and put it in the fridge for a couple of hours before serving – well chilled!! – this unusual but delicious aperitif, which is perfect for hot weather. For a more “lively” result you can prepare it with a sparkling wine, such as Mussantino, or (why not?!) serve the two versions together: you’ll see that they’ll both be highly appreciated!