Pinot grigio

Vinification: using the classic white wine making method with soft pressing, refrigeration with the settling and racking of the cleaned must, fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts which allow greater control of the fermentation process. The wine is left on the lees until February in order for it to develop a better flavour and bouquet. It is filtered in the spring. This wine is not oaked.

Organoleptic description of the wine

straw yellow.

aromatic, delicate hint of acacia and pineapple.

dry, crisp, fresh, and full.

Food pairings

Aperitif, starters, shellfish such as lobster, spiny lobster, and shrimps, delicate creamed soups and broths. Best served at a temperature of 10-12 °C.