The lone white of the estate is from a steeply-sloped, north-facing parcel just below the winery, at an elevation of 500 meters. It is 70% Riesling and 30% Gewurztraminer, which is co-fermented in a large wood vat after a 5-day maceration. After 24 to 30 months in a mix of large barrels, it spends a year in bottle. The resulting wine is rich in material and texture, redolent of apricot, passion fruit, and beeswax, with a freshness and acidity that speaks to both the dominant Riesling character and the mineral soil.
In the mid-2010s, Nicoletta was forced to cease production of her much-loved “Coste di Riavolo,” as the parcel of Riesling and Gewürztraminer she used for it was ill beyond rescue. In 2017, she planted these two varieties anew, in the cooler upper reaches of the Rocca Ciglie vineyard at 650 meters altitude, and in 2020 launched this new cuvée.