Planted in the early 1980s, the rare, nearly extinct Trousseau Gris vines on Fanucchi Wood Road—marked by massive, gnarled trunks—produce fruit of singular character and depth. Since our first bottling in 2010, the wines have shown a consistent structural core alongside an ever-shifting vitality shaped by each vintage. We do not follow a recipe; the wine evolves in response to the season’s idiosyncrasies.

The fruit was harvested early to preserve natural acidity, then whole-cluster foot-crushed and cold-soaked for three days to gently build texture, aromatics, and its luminous rose-gold hue. Fermentation proceeded slowly with native yeast in stainless steel and neutral puncheon, after which the wine was racked off heavy lees and rested six months in neutral oak to retain freshness and lift. The result is a light yet layered wine—wildly floral and subtly savory—offering notes of wild pomelo, summer melon, nectarine, white tea, and pine, carried by elegant length and a quietly visceral depth.