Ronco del Cerò is the hill that originally great grandfather Daniele Venica bought in 1929 and where he first started making sauvignon. Grapes from seven different vineyards are picked by hand and vinified separately.  The grapes are cold macerated for 12 hours to bolster texture and aromatics, no wood is used to age Cero, so the natural acidity is intact. This is complex and layered Sauvignon Blanc that has more peach and tropical fruits, not herbaceous or green.  Aromatics are brimming from the glass and the pairing of this wine with asian cusine, pesce crudo, or cooked white fish is delicious.