A late harvest of pristine bunches of Grillo picked from a corner with a high concentration of limestone in the subsoil. It ferments with the skins and thirty per cent of the stems for about eight days, then the free-run juice is moved to a thousand-litre barrel for one year. This is an impossible whirl of concentration and freshness, displaying notes of mandarine zest, dry apricots, candied ginger, sun-burnt wheat and sweet spices. A radiant expression of this corner of the Mediterranean.