Vespaiola from three different plots, vinified separately with an average of two days of skin contact in a mix of steel and fibreglass and blended at the end of winter. After a couple of months, fresh juice and some from dried grapes are added to the wine to cause the second fermentation in bottle. This is vibrant col fondo, perfumed with fresh herbs and ripe stone fruit. A touch of smoke and notes of mandarin adorned the palate, fringed by refined bubbles and lively minerals.