This unique amber-hued beauty is acidic and balanced, with notes of dried apricot. 50% Trebbiano, 50% Malvasia, fermented in stainless for 10 days on skins, with manual punch downs. It was then moved into one new 500L French oak barrel for 9 months, then bottled in the summer. The nose is fresh, with subtle herbs. On the palate, elegant mineral and dried apricot are held firmly by a slightly tannic finish.