Ansonaca/Vermentino/Trebbiano/Malvasia Toscano/Malvasia di Candia. The Padovani sisters source this field-blended fruit from a grower friend on the Tuscan coast in Capalbio. The varieties are co-planted on sandy, iron-rich soils, are organically farmed and average around 60 years old. The bunches are harvested by hand, partly destemmed and fermented spontaneously without sulfur in steel. Maceration lasts 2 to 6 days. The wine is aged in a mix of old oak and cement and bottled without filtration.