Pinot Grigio

Color: Very light gold with bright greenish-copper reflections.

Bouquet: Pleasing and delicate scent, recalls flowers and tropical fruits.

Taste: This presents a little richer and rounder than most Pinot Grigios. There is a hint of skin tannin that comes in on the persistent aromatic aftertaste.

Alcohol: 13.5%.

Serving Temperature: 10-12º C (50-53º F).

Pairing: Shellfish, light vegetable dishes, mushroom dishes, fish starter plates, spring salads, risotto, grilled, baked or fried fish main courses.  

Production Area: 2.5 hectares (6.2 acres), divided into six lots, located in Brazzano di Cormans, Province of Gorizia.

Soil: Alluvial soil with excellent drainage and good fertility; sufficient rainfall appropriate to vine cultivation.

Training System: Cappuccino or double-arched dog on their older vines. Simple Guyot is used for new plantings.

Viticulture: Grass between alternate rows.  Bunch cutting, according to the season to maintain a consistent yield for vine.  Old leaves near the grape bunches are removed to keep the grapes healthy and complete ripening.

Harvest: Manually; usually at the end of September and before the mid-October.

Vinification: Traditional, starting with careful destemming; followed by a heat exchanger to cool the destemmed grapes. Temperature-controlled maceration, after the maceration period, the vats are blendedto achieve textural and varietal balance. The wines then rest throughout the winter in a cold environment so they naturally self-stabilize.