Made with the 50-year-old Spergola planted around the family’s farmhouse. The juice is macerated with the skins for a few days during the fermentation (so yes this is an orange metodo classico!) and is bottled with must to start the second fermentation. 48 months on the lees in bottle and zero dosage results in a wine that has familiar toasted notes but remains incredibly savory and vinous. Intense notes of sourdough and spices are met with hazelnuts and candied pear. Wonderfully lithe and electric, while reflecting depths of those old roots.