A blend of Vespaiola and the ancient varieties Pedevenda and Glera Lunga, sourced from an eighty-year-old plot on tuff rocks. The first undergoes ten days of carbonic maceration, while the latter spends just four days on the skins before being pressed to fibreglass for eight months. Its bouquet combines notes of yellow blossoms, stone fruits and fresh herbs. Hints of green tea and chamomile on the palate, supported by a good structure and underlying salinity, make this white a lovely companion for seasonal dishes built around mushrooms, herbs and autumn vegetables.