PINOT GRIGIO
TRENTINO DOC

VINEYARD CHARACTERISTICS

Location of the vineyards Pinot Grigio prefers vineyards located in valley floors or hills up to 350 m above sea level, in well-ventilated areas and without humidity stagnation. It prefers mostly alluvial soils with prevalent skeleton and a good limestone component, which gives freshness and elegance to the wine.
Grape variety used 100% Pinot Grigio.
Training system Generally the traditional Trentino Pergola, but also Guyot for better aeration of the clusters.

VINIFICATION AND AGEING

Harvest Careful green management in the vineyard with timely thinning, if necessary, ensures grape yields per unit area within the limits set by the production regulations. The harvest usually starts from mid-August in multiple stages, selecting the ripest and healthiest clusters each time. Great attention is paid to delivering intact grapes to the winery.
Vinification Usually, the grapes are immediately separated from the stems and crushed. This is followed by soft pressing and must decantation, to start alcoholic fermentation with the right degree of clarity. At the end of fermentation, the wine is separated from the coarser lees.
Ageing Maturation usually takes place in stainless steel tanks, and if done on the finer lees, these are periodically suspended by batonnage.

ORGANOLEPTIC CHARACTERISTICS

Colour Straw yellow color, more or less light.
Aroma Of exceptional finesse, elegance, and complexity, with interesting fruity notes (pear, peach, ripe fruit in general).
Flavour With good structure and long persistence in the mouth, this wine is also particularly soft and pleasant.

ANALYTICAL DATA

For the vintage:
Alcohol Approx. 12.5% vol.
Sugar Dry
Total acidity Approx. 5.60 g/l
Contains sulphites. Does not contain GMOs.

PAIRINGS

• Pasta-based soup first courses
• Egg dishes
• Second courses made with small sea fish
• Excellent served as an aperitif

SERVING TEMPERATURE

Serve at 12-14 °C (50-57 °F).

STORAGE CONDITIONS

Store the bottle horizontally in a cool place between 10 and 16 °C (50-61 °F) and away from light.

AGEING POTENTIAL

Wine to be consumed immediately, preferably within two years following the harvest date.