100% Roscetto, a third of which sees 15 days skin maceration and one year of aging in stainless steel on fine lees before bottling. The result is a wine that smells of apricot, honey, and fresh almond, but remains lithe and fresh at each sip – a smidge of residual sugar and sensational length makes for an exceedingly elegant orange wine. Poggio Bbaranello is the only producer making 100% Roscetto with skin maceration, due to vines being very low yielding. As such, production is super small – less than 300 bottles!