Grapes are sourced from a tiny plot planted predominantly with Trebbiano d’Abruzzo and a mix of local varieties, growing on silty clay in Contrada Querceto, Atessa. After the fermentation on the skins three days in open vats, the wine spent ten months ageing in ceramic eggs. The result is a wine of remarkable purity, bursting with notes of white peach, ripe pineapple, and brine. The palate is textured and vibrant, revealing bright minerality and a delicate, graceful evolution.