From a sixty-year-old plot planted on limestone, perfectly ripe Garganega and Trebbiano di Soave bunches are picked and left to infuse with the skins for about six months in steel. After a couple of years in bottle, the resulting wine shows a gorgeous yellow shade in the glass and a remarkable concentration. With hints of ripe pineapple, savoury herbs and gentle spices, the smooth texture leads to a beautiful length of flavours and a resonant salinity.