San Pè is made with a blend of malvasia, bianchetta and colombana. Colombana, in Italian, is called verbea, and is a wild grape. Plus a few bunches of vermentino. The nose is complex, with herbaceous notes (hay, dry aromatics), yellow flowers, ripe fruit.

On the palate, unexpected hints of vague spice emerge, due to the maceration and an intriguing tannic part, despite having great drinkability. It is characterized by a long maceration on the skins and contains a total sulfur of up to 25/26 mg.

Natalia Mazzoli is the owner and factotum of the Il Castagneto farmhouse located in Castiglione Chiavarese. Natalia says that once upon a time there was also a cellar on the property, but then it was abandoned. So she entrusted her grapes to Andrea Marcesini, winemaker of the La Felce estate in Ortonovo in the province of La Spezia, a well-known producer of Triple A wines, so that he could transform them into wine.

Grape variety: Malvasia, Bianchetta and Colombana (verbea).