Trebbiano from a north-facing plot around two hundred meters above sea level, planted on limestone and clay. The grapes are whole-bunch pressed and fermented in a mix of barrel and stainless steel before being transferred to a single twenty-one-hectolitre barrel for twelve months. Bottled with no additions, it offers a broad bouquet of blossoms, fresh spices and citrus, followed by a chalky, gently textured palate and a lingering, saline finish.