Ravello Bianco is the sleeper in the Marisa Cuomo lineup. It comes from vineyards above Ravello and Scala at 300 to 400 meters, high enough that the fruit holds onto its nerve, and it is made the patient way, with a long, cool fermentation in steel that keeps everything crisp and clearly drawn. The blend is Falanghina and Biancolella, the two workhorses of the Amalfi cliffs, and the salt wind does the rest. Where Fiorduva is the showpiece, this is the bottle you would actually drink all week on a terrace above the sea. So do that.