Grown on fossil-rich clay soils, the 10+ year old Pecorino vines are tended organically, hand-harvested, and wild-yeast fermented in stainless steel to maintain the freshness of the wine. After 8-10 months on their lees, the wine is bottled unfined, unfiltered and barely sulfured. It presents bright and dry, a touch briney with notes of lemon, acacia, jasmine, and hints of straw, with a gorgeous mouthfeel and long finish. Pair with brown Trout prepared En Papillote, Al Cartoccio in Italian, folded in a parcel and baked, alongside lemon zested grilled asparagus.