Trish being so full of life produces delicate and pure wines. Vino Bianco was fermented as whole bunches for three weeks, before being pressed off to chestnut and rest for a year. Slightly amber this is a mellow and herbaceous wine.
Trish moved to Italy to quench her thirst for knowledge on food and wine. Having spent years working alongside many influential producers such as Le Coste she now lives in Località Gazzetta where she farms two hectares of old vineyards planted with Procanico and Ansonica, with a little Malvasia and Moscato. In the vineyard she works organically, employing herbal teas from local plants such as nettle, dandelion, willow and camomile. In her makeshift cantina, grapes are fermented and aged in a variety of vessels with nothing added at any stage.