Vermentino

The estate's one white, from Bolgheri's oldest Vermentino vines on a terrace at around 100 metres, on calcareous marl and flysch over clay. It is picked by hand in several passes through September and made in a deliberately gastronomic register rather than as a simple seaside white: about a third goes into barrel and two-thirds into stainless steel, with roughly six months on the lees and regular batonnage for texture. 100% Vermentino, 14%.