Perhaps my favorite Italian dry white grape, in my favorite place it’s grown (except maybe Corsica).
The Wine Enthusiast says:
Made by keeping the skins in contact with the must for 24 hours, this full-bodied white has subtle aromas suggesting yellow stone fruit, citrus and crushed Mediterranean herbs. The dry palate offers unsweetened lemon drop candy, dried apricot, tang and saline before a nutty close.
