Procanico (a local clone of Trebbiano) and Malvasia from Lazio, Italy; 3 days on skins then fermention in stainless steel for 30 to 60 days sur lie, then aged for about eight months before bottling; light to medium bodied and dry with notes of bruised yellow apple, apricot, lemon tea, and flowers, with medium plus acid and dry grippy tannins. Practicing Organic