Gaetano and Nicoletta Gargano were introduced to Rosenthal by Giampiero Bea and their low intervention methods fit right in with his. 100% Insolla, picked by hand in September. Fermented spontaneously without temperature control and left on the skins and grape solids for 15 days. Lightly filtered with minimal sulfur. A lighter orange bottle when compared to the 'Praruar.'