A blend of Pignoletto, Albana, Montuni, Trebbiano Modenese, Trebbiano Romagnolo and Moscato from old vines planted over limestone, over four hundred metres above sea level. A third of the grapes were fermented on the skins for four days, whilst the rest were pressed directly to concrete, where the wine rested until the following spring. A hazy shade of gold in the glass, it impresses with delicate notes of stone fruits, almonds and chalky minerals.