The iconic Vespaiola frizzante from Il Ceo is a blend of five plots up to fifty years old planted over basalt. Half directly pressed and half macerated on skins for four days, the wine aged for six months in stainless steel and fibreglass before being bottled with a little must of Vespaiola passita for the second fermentation. This results in a refined col fondo that recalls some traditional methods' finesse, where the crystalline notes of stone, mandarine and salt combine with a gorgeous texture.