This is Giovanna’s most experimental wine ever produced made entirely with Vermentino. The grapes are hand harvested in small bins of 20 kg when they are slightly overripe in the 1st week of October. 4 days of skin contact followed by a soft pressing. The spontaneous fermentation (only indigenous yeast) takes place both in stainless steel tanks and used French tonneaux, where the wine, after the racking, continues to age for one full year. The short distance to the sea provides a high tone of minerality along with the classic Mediterranean flavor profile: chamomile, ripe stone fruit, wild flowers and nuttiness wrapped around a core of salinity. Try it even with truffle pasta or roasted swordfish and meats.