Trebbiano from old vines planted over the limestone of the Murge Plateau. Half of the grapes were destemmed and fermented on the skins for a week, whilst the remainder were pressed directly to terracotta amphorae, where the wine rested for a year. The result is a pale, golden wine perfumed gently with citrus, chalk and brine. Framed by the faintest of tannins, a pleasant saltiness adds layers of intrigue.