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 concrete ageing. It offers up cooling herbal and lemon focused flavours to start, moving into pear skin and cumquat after a little while open. The oily texture and mineral salt finish make it a curious beast, with a dash of tannins in the mix to keep the intrigue high. Right on!