Vespaiola from two vineyards, sixty years old on Monte Santa Lucia and eighty years old on Costa di Breganze, planted on basalt around three hundred meters above sea level. The grapes from the first plot are directly pressed in stainless steel, while the others are destemmed and fermented on the skins for five days before being pressed to barrels. After six months, the two wines are blended and bottled without added sulphites. Here is another refined expression of Vespaiola from Il Ceo, showing nuances of white flowers, citrus and gentle spices. The old vines bring up all the minerals the soil of Breganze can offer, making it a wine with impeccable balance between delicate tannins and vibrant salinity.