Grapes: Trebbiano and Malvasia
Yield per hectare: approximately 80 quintals, Guyot-trained
Plant density: 3,000 vines per hectare
Harvest period: Second half of September
Alcohol content: 12%
Vinification: The must obtained from pressing the grapes is fermented
at a temperature of approximately 14°C.
After the first racking after the end of fermentation, the resulting wine is
stored in steel tanks and then transferred to an autoclave for
the secondary fermentation.

nutritional values

Grapes: Trebbiano and Malvasia
Yield per hectare: approximately 80 quintals, Guyot-trained
Plant density: 3,000 vines per hectare
Harvest period: Second half of September
Alcohol content: 12%
Vinification: The must obtained from pressing the grapes is fermented
at a temperature of approximately 14°C.
After the first racking after the end of fermentation, the resulting wine is
stored in steel tanks and then transferred to an autoclave for
the secondary fermentation.

nutritional values