This is a wild one, folks, and a first for us! A blend of Vermentino and Pigato that sees spontaneous fermentation in wood, then spends 7 months on the fine lees, then ages in cement and barrel for 75 months. The result — now 11 years on — is oxidative and deliciously savory, somewhere between Jura sous oeil and the finest fino sherry. Absolutely golden in the glass, it’s redolent of praline and almond, pressed blossoms, chamomile, golden apple, and apricot skins. Still bright with fresh cut herbs on the palate, lightly viscous with a smooth, nutty finish, this is not for the faint of heart but well worth the undertaking. Only 940 bottles produced.