From a high-altitude plot, this Malvasia offers a crisp, clean profile with delicate floral aromas and a refreshing acidity, all enhanced by its unique fermentation and aging process.

Grapes are hand-harvested and briefly cold-macerated before being pressed. The wine ferments in three 54-liter demijohns and one 160-liter amphora over a slow, month-long process. After fermentation, it is racked off the gross lees and returned to the demijohns to age for 5 months. Bottled unfined, unfiltered, and without any added sulfur.