This wonderful take on Pinot Bianco comes from young vines planted over volcanic soils in the Colli Berici. The grapes were fermented on the skins for five days, before being pressed off to old casks for three months, followed by another three months in vat. The result is a pale, straw coloured wine that is whistle clean, pairing green citrus, sea salt and neat tannins to beautiful effect. As easygoing and charming as they come.