Dominated by a local biotype of Trebbiano Toscana grafted from a neighbor's vineyard, the estate's only 'white' is in fact every so slightly little more orange-ish, with a handful of days of skin maceration lending heft to the youthful fruit, conferring a gorgeous, light golden color, and bolstering a feeling of phenolic intensity in the wine’s structure. With vines of both Malvasia and Ansonico interspersed through the parcel, this is a nod to the old-school, co-fermented field blends of the region, as a fresh and nervy minerality laces itself delicately through dried tropical fruit leathers and citrus oils. Dried flowers, ripe apple, almond, yellow plum, orange peel and spice are nicely lifted, leading to a just shy-of-medium-bodied, juicy, tangy joy of a wine, with tea-like, lemon verbena and herbal tannins finishing things off. Pull from the fridge 20 minutes before serving and let the sun shine in.