The Ruscum: is a blend of the same four grapes (Trebbiano, Malvasia, Verdicchio and Grechetto) but, in this instance, the juice is left to ferment on the lees for a period of two weeks or more, extracting all of the flavors, colors and textures of its fruit. The result is a wine of often deep golden color and penetrating minerality with hints of herbs, particularly anise, and wild flowers.