50/50 mix of Malvasia di Candia and Falanghina from vines planted over rocky limestone and clay at some 400 metres altitude in the hills of Cerreto Sannita. The grapes see a five-day maceration, drawing out some grippy tannins and leaving the wine a warm, hazy gold. Pressed off the skins into steel, the wine was bottled in the spring with no additions.