This is the one from Le Battistelle, the single vineyard site that's honestly a bit of a beast to work with. Basalt everywhere, steep terraces built by hand, vines some of them pushing a hundred years old. They're grown using the traditional Veronese pergola method on those dry-stone wall terraces you see on the label. It's not your typical Soave; there's this mineral edge to it, almost Chablis-like, which is why we're obsessed with it. They hand-harvest, ferment in tank for about three weeks, then let it sit on the lees for a year with regular stirring. No malolactic, so it stays bright and precise. It's proper heroic viticulture, the kind of wine that rewards patience and rewards people who actually want to taste the place it comes from.