“La Cerretina”, Toscana Bianco

Giovanna and Stefano produce tiny quantities—only 45 hectoliters in 2020—of a skin-contact white wine made from equal parts Trebbiano and Malvasia di Chianti. Fermentation begins spontaneously in open-top acacia casks, and the skins are separated from the juice after ten or so days of maceration; the wine then ages for a full year in a combination of large old acacia, oak, and cherry casks, with no sulfur added at any point. Rich and saline, yet balanced by lifted, tangy acidity, “La Cerretina” offers an infectious combination of complexity and directness.