For the first time in 2021, Nicoletta treated separately a portion of her Riesling harvest and bottled it on its own. Naturally, her take on the notoriously prim variety is wilder, more generously textured, and more boisterous than garden-variety examples both local and international. Using Riesling from the Rocca Ciglie planting that comprises the “Coste di Valanche” above, she employed a six-day skin maceration during fermentation and aged the wine one year in used barrels (anaerobic elevage has no place in Nicoletta’s methodology). The resulting wine offers luscious apricots, tangy acidity, and musky florals on a frame both broad and driving.