The Ciallabianco, their monopole bottling, is a traditional blend of the Cialla Valley composed of 60% Ribolla Gialla, 30% Picolit, and 10% Verduzzo. The Ribolla Gialla and Verduzzo are harvested and fermented together, with the Picolit is normally harvested about 10-15 days later. Fermented in barriques, about 10% of which are new and the rest second to fifth passage, the wine is then aged for an additional 11 months in those same barriques followed by at least 20 months in bottle. It fleshes out across the palate with a stimulating mix of dried orchard fruits, citrus, and brisk acids that enliven the entire experience. It leaves the palate with a spicy sensation, and is incredibly fresh, hinting at notes of custard and roasted almond.