This 100% Caprettone, a rare, indigenous varietal from the outskirts of Napoli, is made from ungrafted vines that are grown organically on the volcanic slopes in and around Vesuvius National Park. Hand-harvested and fermented in temperature controlled stainless steel tank for about three weeks, the wine then spends six months on its lees acquiring complexity, body and texture, before bottling. The nose offers fragrant white flowers and a medley of white peach, citrus, and smoke which continue on the palate. The wine is medium bodied with pronounced salinity coupled with refreshing acidity, juicy orchard fruit flavors, and a wild herbal note on the finish. Pair with stronger foods like sautéed calamari or blackened cauliflower with mango salsa.