WINEMAKING: Hand-harvested and sorted in the fields. Gentle, full-cluster press; fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Aged in tank on fine lees for three months.

TASTING IMPRESSIONS: Aromas of Meyer lemons and sea salt, bright acidity; a flavorful reflection of sea-inspired terroir. 90% Malvasia delle Lipari, 10% other indigenous grapes.