• Grapes: Trebbiano Toscano, Cortese e Trebbianello

• Training system: double curtain

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/s.l.m.

• Harvest: first ten days of September, Trebbianello. Third ten days of September, Trebbianello Toscano and Cortese.

• Yield: 150 q.li/Ha

Soft pressing, fermentation with controlled temperature (16-18°C). Conservation in thermo conditioned steel tanks. Bottled in sterile line with Cork vacuuming system.

• Colour: straw yellow

• Bouquet: white flowers, fruity notes and caramelized almonds

• Taste: smooth, fresh and light, slightly fruity

• Alcohol content: 11% vol

• Net dry extract: 16 g/l

• Reducer sugars: 8 g/l

• Total acidity: 5,3 g/l

• Total sulphites: 90-110 mg/l

It is recommended to accompany appetizers or vegetable soups

Serving Notes: serve at a temperature of 10-12°C