||Second decade of September. Harvesting is done manually and the grapes are placed in small crates.
||Pressing: separation of the stalks and non-energetic pressing to respect the integrity of the berries. The grapes are subjected to a soft pressing and the must obtained is decanted into steel vats. Fermentation is spontaneous, with indigenous yeasts, at a controlled temperature of 16 °C.
||Before bottling, 50% rests in cement tanks and 50% in stainless steel for 12 months.
||Price Terraviva Trebbiano Abruzzo Mario's 44 2016 € 14.87