100% Trebbiano. From organically farmed vines on sandy, rocky, clay-limestone soils sourced from a grower in Lamporecchio near Pisa. The bunches are harvested by hand and destemmed; the fruit is fermented spontaneously with native yeasts and without sulfur  or temperature control in concrete tank. The maceration is 2-3 days. The wine is aged in cement and bottled without fining or filtering and with a small dose of sulfur. Classified as a Vino da Tavola, this Bianco is part of a newer line of Montesecondo wines featuring sourced fruit and a different label style.