(2024) This is 100% Malvasia Volcanica from ungrafted centennial vines planted 300 metres above sea level, the wine fermented with indigenous yeasts. It sees no oak, but spends 18 months on the lees. A deep, yellow to gold colour, aromas are creamy, with yellow apple and straw, a hint of buttered toast but there's a wheat beer nuance here too. In the mouth it is really very vivacious: a bursting, nectarine ripeness and generous lime acidity drive the wine, tangy with flinty overtones emerging. Note there was some yeast sediment in my bottle, a by-product of the unflitered, unfined and natural. If you see this, the idea might be to shake the bottle to distribute it. Only 1,200 bottles produced.