|Plants n. x hectare
||4.500 vine stumps per hectare.
|Yield x hectare
||Approx. 70 quintals per hectare.
||First, the grapes are de-stemmed, and then they are subject to soft squeezing. Alcohol fermentation occurs at controlled temperatures in steel vats. Partial malolactic fermentation follows.
||The wine is left in yeast-filled steel containers for approximately six months. Later, it is bottled and left to rest in glass for at least two more months.
||This is a great wine for starters, risotto, savory soups or pasta and sliced raw fish. It matches well with oven-roasted pullets and stuffed pheasant.