Pam Pet Nat from the Terre di Giotto winery, managed by winemaker Michele Lorenzetti, is produced from Trebbiano and Malvasia di Candia grapes. The process involves a short maceration on the skins in concrete tanks without temperature control, followed by bottle refermentation before the end of fermentation.
| Serving Temperature | 8°-10° C |
|---|---|
| Origin | Scandicci – Florence – Tuscany |
| Soil | clay, limestone, and sandstone |
| Altitude | 700 meters above sea level |
| Training System | guyot |
| Harvest | second half of September |
| Vinification | short maceration on the skins and bottle refermentation |
| Aging | in the bottle |

















