From a south east exposed vineyard of clay and silt planted in 2014. Fermentation is in temperature controlled stainless steel with only a few hours maceration at the start. Bâtonnage is carried out for the first few months of eight months ageing in tank. Spontaneous ferment. No fining or clarification.

Named after the Sibillini mountains that feed the Nerina valley.

It is golden yellow in color. On the nose, it offers an intense floral bouquet with citrus and vegetal notes. On the palate, it is fresh, savory, mineral, and has an excellent acidic structure.