Malvasia di Candia, from Lazio and Toscana, at least 55%; Trebbiano toscano and/or romagnolo and/or giallo, at least 25%; Bellone and Bombino, up to 20%.
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).
