La Cattiva's Bianco seems a prism of southern sunshine; solar-powered yet fresh, round and buoyant, tempered by salt, acid and a gluggably low ABV. 100% Trebbiano, part of which sees a brief period of maceration before being transferred to tank for 6 months, bottled unfined and unfiltered with nary a dash of SO2. The nose drives you immediately to the ground, or the fields to be more specific – clove, dried sorrel and buckwheat. The palate leads with a touch of spritz, packing a mix of savory (almost salted) yellow fruit and lemony tang. An intriguing and umami-heavy bass note of… miso juice – yes, we said it, miso juice – steers one’s mind and palate to East Asia, and come to think of it the wine is also somewhat reminiscent of the delightful, carbonated, yogurty Korean beverage Makgeolli. This may all sound strange, but it works so, so well. Pair with a spicy noodle dish and let it rock your world!