Malvasia bianca di Candia, up to 60%; Trebbiano toscano and/or Trebbiano romagnolo and/or Trebbiano giallo and/or Trebbiano di Soave, 25-55%; Malvasia del Lazio, 5-45%; other local non-aromatic white varieties, up to 10%.
This page was written by Stefano Milioni. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).