The Uva e Mani ‘Elide’ is a dynamite expression of what skin-fermentation with white grapes can be. Coming from a 30-year-old vineyard of predominately Arneis, but with a bit of Favorita too, these grapes were hand-harvested and brought to the cellar for natural co-fermentation in concrete vats. After about 8 days of skin time, the grapes were pressed and put back in the vats to continue, as well as to complete malolactic fermentation. The wine rested there for 8 months, naturally clarifying and seeing no filtration before bottling. Only a touch of sulfites were used after malo and before bottling, resulting in a very expressive and raw version of the grapes. The nose is loaded with spicy aromatics, peach skin, and herbs, all leading to an incredible mouthfeel that has weight and structure, a kiss of tannin, and remarkable flavor. Acidity balances the wine out, complimenting the spicy nuance, ripe tree fruits, yellow apple, and kumquat, and lasting for a very long time, built to compliment an assortment of dishes at a table.