Made over a base wine of Chardonnay and Durella from Daniele Piccinin, which is then steeped with a citrus and botanical tincture of lemon balm, tangerine and chamomile, before being fortified with alcohol and sugar.

The infusion comes together for a couple of months in tank before bottling, where it is then rested for a further three months before release. The citrus hits the top notes and the body is rounded and creamy. There’s a salinity underpinning the sweetness, and the spiky acidity of the Durella cuts everything through. Delicious over ice with a generous squeeze of lemon and a splash of soda or tonic.