Francesco Mariani is a chef and vine grower in Montefalco who makes wine from biodynamic grapes with his assistant Andrea Mattioli. The Grechetto sees two days of skin maceration in stainless steel, fermented with indigenous yeasts, then aged seven months on fine lees before two months in bottle. Grechetto's thick skins are well-suited to skin-contact winemaking, allowing beautiful orange-coloured wines without additives or sulphur additions. Expect aromas of bergamot, green tea, orange peel and peach kernel, with a generous, medium-bodied palate and lively acidity. A biodynamic, unfiltered gem from central Italy's most underrated region.