The 2021 Pallagrello Bianco Caiatì completes 30 days of fermentation in stainless steel followed by an additional three months of aging in steel. Keeping in line with the character of this promising indigenous grape, the wine's texture is viscous and rich. The aromas veer toward baked pear and ripe peach, and you might recognize subtle hints of cumin or saffron on the mid-weight finish. This is a big production of 30,000 bottles.

The accessible entry-level white from Alois is the 2019 Pallagrello Bianco Caiatì (with 25,000 bottles made). This is a tight and streamlined wine with rich aromas of yellow rose and honeydew melon. The finish is lean, but that added richness or waxiness of the Pallagrello Bianco grapes comes through regardless.

The 2017 Pallagrello Bianco Caiatì is oxidative in personality with notes of peach and pear. It is a bit heavy and flat. The heat of the vintage has caused the wine's fruit intensity to fade. Some 2,500 bottles were made.

The Alois 2016 Pallagrello Bianco Caiatì tastes a bit heavier and thicker in this vintage. The grape offers varietal aromas of yellow rose, summer peach and Cavaillon melon. However, those aromas are delivered with concentrated intensity, and this adds to a feeling of heaviness and flatness that appears more evident in this edition. Bottle production is 25,000 units strong.

The Alois 2014 Pallagrello Bianco Caiatì is a fruit-forward white that ages on the lees for six months before being bottled. This expression offers depth and width, thanks to ample aromas of peach, honey and melon. The mouthfeel shows simple lines with slightly plump and succulent endnotes.