This highly original wine is the only maceration they make entirely in amphorae. A blend of Procanico and half a dozen local varieties from vines young and old, the grapes were destemmed and macerated on the skins for two weeks, before being pressed to five hundred litre terracotta amphorae for a year of rest. Pale, straw yellow in the glass, this achingly pure, saline wine pairs gentle scents of minerals with an almost weightless character, making for a wine of real finesse.