50% Trebbiano, 40% Malvasia, 10% Pecorino (‘Tre + Ma,’ plus Pecorino to top up the tank). Trebbiano and Malvasia are co-fermented, fully destemmed, in one stainless steel tank; Pecorino is vinified separately and then blended into the larger wine later on, toward the end of primary ferment. 10 months' aging in steel, then one-two months resting in bottle before release. Drawn from a few different little pieces of white varieties scattered throughout Lorenza Ludovico's tiny holdings in the mountains of Abruzzo around the town of L'Aquila, at 370m above sea level, on clay-calcareous soils that Lorenza describes as ‘very minerally.’ Vines are around 30 years of age, .3ha of vines total. Notes of herbs, white flowers, toasted nuts, pine, and lemon curd. Mid-weight, with striking minerality underneath.

ABRUZZO: land of sheepdogs and rugged rock, from the heights of the Gran Sasso peak, rolling all the way downward to the sea. This spectacular region in central Italy, framed by the Apennines to the west and the Adriatic to the east, absolutely hasn’t gotten the shine or attention in the wine world that it should, despite its viticultural history being very long, in fact, dating from before the Romans. The Benedictines, once Rome fell, also in their time saw and understood that this deeply agricultural place was special for the vine, and protected the varieties and work here; and the feudal period starting in the 13th century saw powerful political families in Abruzzo emphasizing further development of vineyards and building wineries, clear as it was that this land saddled in between mountains and sea was capable of world-class, noble wines.