The vines are on average 10 years old and are trained according to the Guyot method. They are grown in volcanic soils, which are known for imparting fresh and mineral qualities to the resulting wines. The grapes underwent brief skin contact maceration prior to being gently pressed. Cool fermentation took place in temperature controlled stainless steel tanks at 18°C with carefully selected yeasts. The wine was left to rest in tank to retain the vibrancy and purity of fruit until it was prepared for bottling. The quaffing drink par excellence.
A vibrant tangy freshness with aromas of pear, grapefruit zest and a hint of spiciness are the hallmarks of good Pinot Grigio.
Lovely and fresh, dry but not astringent. Nice finish.