From clay/limestone hills of Montefalco in Umbria, this is the variety Grechetto. It’s a curious glass of wine. There’s floral and ripe stone fruit aromatics with a saline edge. It’s got good freshness with an almondy grip on the finish. Hand picked fruit is destemmed and pressed before a cool fermentation. Open top fermenters and racking processes allow gentle oxidation and no sulphur is added at any point. The wine spends 3 months on lees before bottling.

Fongoli was established in the early 1900s by Decio Fongoli, and is a family affair to this day. The 23 hectares of vines are certified biodynamic and sit among the estates woodlands, meadows, olive groves and truffle grounds.