Ansonaca/Vermentino/Trebbiano/Malvasia. 2018 was the first vintage of the straight "Bianco" and Fonterenza's first time sourcing fruit from the Tuscan coast, specifically the red sandy soils of Capalbio, where the Padovani sisters know two brothers farming local white varieties organically. The fruit is harvested by hand and vinified two different ways: one part is destemmed and macerated with the skins for 11 days and the other part is whole-cluster-pressed with no skin contact. Fermentation is spontaneous with indigneous yeasts in steel tanks. The two parts are blended and aged 6 months in tank before bottling without filtration and a small amount of sulfur (a little of which is used at the time of harvest as well).