More widely known as Nascetta but spelled Nas-Cëtta in Novello, Daniele’s first cracks at this grape are beyond expectations from a new winegrower and perhaps even from the variety itself. “What I like about this wine is that it never bores you. In its youth it is not too fruity, therefore it’s not cloying. It’s well balanced between the floral and fruit aromas and over time it acquires complexity and volume in the mouth, without ever being static and repetitive,” he notes. (He also points out that Nas-Cëtta is good right away, but even better four years or so after bottling.) In the cellar, a natural fermentation takes place for about 20-25 days in steel; it doesn’t pass through malolactic fermentation and is not fined nor filtered. The nose opens with toasty, nutty aromas of roasted almonds and a subtle smokiness, like flint struck in warm air. Floral notes of honeysuckle weave through tropical layers of ripe mango, pineapple, and guava. There’s a hint of something bruised — like overripe fruit just beginning to soften, adding a wild, oxidative edge. On the palate, it’s medium-bodied with a generous ripenes and stone fruit flesh, like white nectarine and peach, bringing a soft sweetness. Bright citrus acidity keeps the wine lifted and fresh, with a touch of kaffir lime adding a sharp, herbal note. The finish introduces a gentle bitterness, recalling almond skins and a whisper of phenolic grip, which balances the fruit and invites another sip. A wine that rewards attention — you come back, and it gives you more.