Paolo Bea Bianco ‘Santa Chiara’ (2018)

The ‘Santa Chiara’ is comprised of equal parts grechetto, malvasia, sauvignon blanc, garganega, and chardonnay that are fermented with natural yeasts and see at least 2 weeks of skin contact with an additional 12-20 months on the lees. It doesn’t see any oak, is bottled unfined, unfiltered, and with no addition of sulfur. It is incredibly expressive, with aromas of macerated peaches, brassy spice, white pepper, and candied citrus.