The Spergola grape enjoys naturally high acidity, bolstered by the region's

calcareous clay soils. In this case, a fascinating "long charmat" method (9-15

months in the autoclave) is also employed to encourage more pronounced

aromatics and structure, along with finer perlage. A fantastic discovery and first-

time import to the US! Green apple and white peach, with hints of lemon grove and

acacia