|Yield x hectare
||2800 kilos per acre (20 hl of wine).
||Manual, middle of September.
||Pressing of grapes at 50 °F. Slow fermetation for 20 days at 56-60 °F.
||For 6 months on fine lees in steel tanks.
||It pairs very well first courses like pasta and risotto. It can be served with white meat.