Garganega from thirty-five-year-old vines planted on basalt soils in the cru Faldeo. The grape bunches are hung from the ceiling above the cellar and left to dry until March of the following year. After fermentation, the wine spends a year in small barrels, followed by a year in demi-john and two years in bottle. From a fresher vintage, this sweet wine shows a light, delicate profile, with notes of candied fruit, toasted almond and acacia honey, while a clear mineral edge brings freshness and balance to the palate.