Sourced from a micro plot of sixty-year-old vines planted on red tuff, the Vespaiola grapes are picked in mid-September, destemmed and left to ferment on the skins for less than a week in steel. After being pressed, the wine is moved to a single concrete egg to rest until the following June. A wine of great character and density, it displays a radiant orange colour and attractive fragrances of ripe peach, dried herbs and white pepper. The volcanic soil rich in iron has imparted minerality and a gorgeous, complex texture.