This Sauvignon Blanc comes from old, organically farmed vines on the volcanic hills of Breganze. The grapes were destemmed and left to infuse for five days in a ten-hectolitre cask, then aged for ten months without racking. It shows unusual aromatics for the variety, with notes of peach and gooseberry, and a tea-like texture framed by lively tension and leading to a delicate, mineral-driven finish.