Garganega from Vigna del Roccolo, forty-year-old vines planted on limestone soils. Sixty per cent of the grapes were sourced from the lower and steepest side of the plot, harvested at the end of September, while the other forty per cent are from the higher side, where the grapes have thicker skins and mature for an extra week. The former were destemmed and pressed to stainless steel, while the latter spent ten days with the skins. After the fermentation, the wines are blended and rest for nine months in steel, resulting in a charming white wine with gorgeous aromas of peach and fresh hay. The palate displays a gentle grip and soft minerals.