(2020) What a fascinating wine, made only in the best years from a selection of the best grapes, this is aged for 10 years before release and is certainly the most expensive Gavi I have tasted by an order of magnitude. This has some skin maceration as well as wild yeast fermentation, the 10 years of ageing all on the lees, and all in small steel barrels, for a very unusual wine. The colour is light gold-green, and the nose has wonderful buttery mint notes, some Chablis-like flint and a crushed almond beneath. In the mouth there's a raft of cool, mouth-watering apple and lemon fruit, quite a rich texture, and that wet stone character. Long and poised it stays cool and precise and is an exceptional wine in many ways.