Grapes: Grechetto 25%  Trebbiano 25%  Malvasia 25% Pecorino 25%

Fermentation in terracotta amphorae, with the skins, without temperature control.
Maturation for ten months in terracotta amphorae with the skins, then in glass demijohns for three months and from here bottled without clarification, filtration and stabilization.
This was the show-stopper when we tasted in Francesco’s cellar. Named after a water source near the farm, it’s a blend of Aged on the skins in amphora
 
Prduction only 500 bottles