Notes:

• A pure Malvasia bottling from six parcels in Valdichiesa, grown between 250–400 m altitude

• The grapes are destemmed, gently pressed, fermented in small stainless vessels for ~12 days, then aged on the lees with weekly bâtonnage. It spends a year in bottle before release—yielding only about 2,300 bottles/vintage 

• Flavor profile: pronounced minerality—iodine, salt, savory herbs—balanced with a composed acidity and cleansing finish