From a sixty-year-old plot planted on limestone, perfectly ripe Garganega and Trebbiano di Soave bunches are picked and left to infuse with the skins for about six months in steel. After three years of bottle ageing, the wine reveals a deep yellow hue and remarkable concentration. Notes of ripe pineapple, savoury herbs and gentle spices lead into a smooth, textured palate, with a lingering finish and resonant salinity.