Daniele’s ‘Primi Passi’ Bianco comprises an almost even blend of Malvasia and Trebbiano Toscana, hailing from a sandy-soiled, south-west-facing parcel of 40 year old vines that have been managed without chemical treatments. A veritable liquid translation of the Tuscan countryside that surrounds, the wine sees a relatively straightforward vinification before settling for 5 months in steel tanks and a further 2 months in bottle. Seriously complex despite her ‘everyday’ price tag, the Primi Passi packs layered aromatics that oscillate between the fresh and the dry: white stone fruit, pot pourri, talc, star anise, wet slate and sweet mountain herbs swirl in the glass. Mid-weighted and wonderfully textural this is one of those rare ‘farmer wines’ that transcends its simple delicious factor, emerging as a Tuscan white of serious distinction without screaming of such. This is a bottle to spend some time with if you can hold yourself back from gulping it down.