Grape production: a density of 7500 vines per hectar together with the summer thinning of the grapes allows for a production of roughly 0.8-1.0 kg of high quality grapes per vine.
Vinification: selected grapes are picked in the early morning and softly squeezed. The must is immediately cooled to allow it to naturally settle. Fermentation occurs in stainless steel vats at a controlled temperature of 15°C. The wine is then preserved on the dregs for 5 months in order to increase te complexity and balance of the win. It is then bottled in the month of febuary and immediately put on sale.
Characteristic: color is a beautiful intense yellow with green reflexs. The nose is very intense with notes of apricot and tropical fruits. In the mouth it is full with good structure and persistent. Tresassi should drink at around 10-12°C and is excellent with shell fish.