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Variety: Trebbiano and San Colombano
Soil type: Medium texture, generally clayey
Training system: Guyot
Yield per hectare: 70 quintals
Period of harvest: Manual harvest beginning September.
Service temperature: 16°C
Tasting notes: Amber color with golden highlights, intense nose with floral notes, black pepper, incense and dried fruit. In the mouth fresh, balanced, persistent and with a touch of flavor.