The Gialla Bianco from Colleformica sees us strolling into the very early stages of the ‘orange’ wine spectrum. Crafted with 75% Malvasia di Candia Aromatica and 25% Trebbiano Toscana, the wine sees a 7-day stint macerating on skins before being pressed into fiberglass until bottling the following spring. More aromatically demure than some expressions of Malvasia di Candia we’ve offered in the past, and with a tell-tale and incredibly welcome dollop of balancing salty/savory from the addition of the Trebbiano, the nose here is all baked Asian pear, yellow apple, clover honey, sun-baked golden citrus and fresh chamomile flowers. In the mouth, more golden things: more apples, more pears, with the addition of quince, pickled pineapple, apricot mostarda and plenty of crunchy sea salt. With an almost creamy weight and fine, tea-like tannins there is enough broad-shouldered structure here to stand up to some heftier (and perhaps Asian-inspired) chicken and pork dishes.