(2018) The vinification is similar to the Greco, with four to five months on the lees in tank. It seems a little firmer, more strict on the nose than the Greco, with citrus and herbs and a steely green apple character. In the mouth a similar limpid texture, but indeed the acidity is higher and the whole picture more sharply chiselled, some fat around the mid-palate swept up in a mineral salts and lemony acidity.