Vespaiola from the oldest plot, with sixty-five-year-old vines planted over basalt rich in iron. De-stemmed, the grapes spent two days on the skins before being pressed into a ceramic egg. After fermentation, the wine aged in concrete for eleven months, with a short passage in an old barrique. The dry summer brought healthy, ripe fruit, while the brief time in oak helps shape an elegant, textural white with a soft palate, subtle salinity and a lingering finish.