From the steep hills of San Pietro di Barbozza in Valdobbiadene (Treviso), this comes from a 4.5-ha family holding (owned since 1924) on terraced slopes around 250 meters above sea level, with morainic clay-sandy soils packed with flint and other hard stones (not limestone). A Glera-dominant col fondo (with Bianchetta, Verdiso and Perera), it’s spontaneously fermented with a few days on skins, racked with no added sulphur, then bottled to finish fermentation on its lees. A little bit cloudy, bone-dry and salty, with crunchy apple/pear and a gently bready edge.