Eyebrow - Milkshake 30pt
H1 - Milona Regular 60pt
H2 - Milona Regular 50pt
H3 - Milona Regular 40pt
H4 - Milona Regular 30pt
H5 - Milona Regular 20pt
H6 - Milona Regular 16pt
Body Text – Brandon Grotesque Regular 16pt
Body Text Mini – Brandon Grotesque Regular 14pt
Primary Color
Secondary Color
Accent Color
Accordions
Accordion Active
True to those characteristics, our Bianchetta Trevigiana is fruit forward with notes of Gravenstein apples, pear, kiwi, lemon, and lemon blossoms. The flavors show a richness on the entry with juicy pear, kiwi, a powdered minerality, and a slight texture on the finish. Try this unique Italian varietal with chicken tagine or grilled halibut with a lemon caper sauce.
Whole clusters were harvested in the early morning and pressed to stainless steel tank. The juice was settled to under 50 NTU before being racked of the solids to another tank, where it was inoculated with Zymaflore X5 yeast. This strain was selected for its ability to heighten aromatic intensity. The juice fermented for three weeks at 58°F before settling and racking off the heavy lees to age in stainless steel tank for three months.
Accordion Inactive
True to those characteristics, our Bianchetta Trevigiana is fruit forward with notes of Gravenstein apples, pear, kiwi, lemon, and lemon blossoms. The flavors show a richness on the entry with juicy pear, kiwi, a powdered minerality, and a slight texture on the finish. Try this unique Italian varietal with chicken tagine or grilled halibut with a lemon caper sauce.
Whole clusters were harvested in the early morning and pressed to stainless steel tank. The juice was settled to under 50 NTU before being racked of the solids to another tank, where it was inoculated with Zymaflore X5 yeast. This strain was selected for its ability to heighten aromatic intensity. The juice fermented for three weeks at 58°F before settling and racking off the heavy lees to age in stainless steel tank for three months.
Accordion
True to those characteristics, our Bianchetta Trevigiana is fruit forward with notes of Gravenstein apples, pear, kiwi, lemon, and lemon blossoms. The flavors show a richness on the entry with juicy pear, kiwi, a powdered minerality, and a slight texture on the finish. Try this unique Italian varietal with chicken tagine or grilled halibut with a lemon caper sauce.
Whole clusters were harvested in the early morning and pressed to stainless steel tank. The juice was settled to under 50 NTU before being racked of the solids to another tank, where it was inoculated with Zymaflore X5 yeast. This strain was selected for its ability to heighten aromatic intensity. The juice fermented for three weeks at 58°F before settling and racking off the heavy lees to age in stainless steel tank for three months.
