Verdicchio, alionza, trebbiano romagnolo, grechetto gentile, sauvignon, pignoletto, montuni, moscato di terracina, trebbiano di spagna, trebbiano montanaro are the local varieties that make up this field blend. The organic fruit is picked then fermented together, with eight days skin contact and 12 months in anfora to mature. Like its concrete aged sibling, there are cooling herbal, pear skin, cumquat and lemon flavours to be found at first. Then you get more orange fruit and a solid lick of tannin with the oily texture and salty finish. Amongst all that complexity there are almost rhythmic bursts of minerality and before you know it, you're swaying to the beat.