Comprised of Bosco, Albarola, Rossese Bianco and a dash of Picabon – varieties unique to Cinque Terre and almost unknown elsewhere — harvested on the early side to maintain higher acidity, this spends 4 days with the skins; then is aged in oak and acacia casks. A wine of sun and sea and salt — one whiff and you're transported via vivid scents of Mediterranean scrub, ocean brine, mixed citrus zest and rinds, and dried apricot. Nudging into just medium-bodied, it’s a juicy little number with a bit of plum, sea spray, racy and ripe yellow fruit verging on tropical, and sun-dried pine, all held up with just enough fine, sweet tannins. Intense minerality, sky-high acidity, and lengthy, balsamic-noted finish make this downright provocative. Take me away!