Grillo from same vineyard as Biancammare.  It's direct-pressed, the must is allowed to oxidize and the vin clair is kept in stainless on the lees until the next harvest.   In August 2022, some Grillo must and yeast were used to trigger the secondary fermentation to achieve metodo classico-level pressure.  Aged in bottle on its lees for 28 months, before being disgorged in December 2024.   The wine is under crown cap and is bone dry.