The vineyard term used to describe the total quantity of grapes or the volume of wine the harvested grapes are capable of producing. As such, yield also indicates the potential quality of the wine to be produced, since it is commonly agreed that lower yields produce higher quality grapes and, subsequently, higher quality wines. Yield is often quoted in tons per acre or hectoliters per hectare (which is usually abbreviated as hl/ha). Individual varietals are capable of producing varying yields due to their intrinsic nature, and this is always a consideration in an economic/marketing model when planning the viability of a vineyard's potential. For example, yields from Pinot Noir will be about half the quantity that Merlot is capable of producing under similar conditions.