This Tocai Friulano was destemmed and macerated for five days, then pressed at the onset of fermentation and blended with Traminette juice for co-fermentation in stainless steel. A splash of Cayuga White was also added to brighten the acidity. There’s a wild, untamed quality to this crisp and expressive white wine, with strawgrass and grapefruit zest leaping from the glass. Zingy acidity fuels the palate, where notes of pickled fennel, candied melon, and a chilled chamomile tea character linger on the long, savoury finish. Pep in its step and plenty of personality, with just 187 cases produced.