40% Marsanne (Uva Sampagnina in the local dialect), 20% Moscato Giallo (Moscatello), 10% Ortrugo; remaining 30% is mostly Bianchetta, Santa Maria, Sauvignon, Malvasia di Candia with smattering of misc. varieties like Bervedino and Verdea.
5 ha. 10-50 yo vines growing at 400m alt. Fermented in cement, raised through Winter on lees; secondary fermentation in the bottle in Spring with addition of grape must at bottling. No SO2 addition.
SO FRESH and nimble, throughline of quenchy salinity.