This is named after the aromatic compounds stored in the skins of Moscato Giallo. The 2019 is a blend of Friulano (45%), Riesling (26%), Moscato Giallo (19%) and Malvasia Istriana (7%), all from Quealy’s Balnarring home block. The grapes were added to a rolling ferment (as they were harvested) to open-top amphorae, and the wine spent six months on skins. It was then basket-pressed, roughly settled and allowed to mature in old French puncheons before being bottled 12 months later. Like the Turbul Friulano a little sulphur was added at pressing before a small adjustment at bottling.