Vespaiola sourced from sixty years old vines on Monte Santa Lucia and eighty years old vines 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. After a short rest in steel tanks, the wine is moved to old barriques to age for six months. One of the most elegant and dense Vespaiola we ever tasted, it offers intriguing notes of canfit citrus, wildflower honey and oriental spices, great balance and an invigorating mineral lenght.