A blend of Vespaiola and the ancient varieties Pedevenda and Ottocai, sourced from an eighty-year-old plot on tuff rocks. The first undergoes ten days of carbonic maceration, while the latter spends just four days on the skins before being pressed to fibreglass for eight months. Its bouquet combined notes of yellow blossoms, stone fruits and fresh herbs. Reminiscences of green tea on the palate, adorned by enchanting salinity, make this white a perfect companion for delicate spring dishes.