Classification

Pinot Grigio

Production area

The soil of the Collio DOC is a mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and finegrained at the foot of the hill slopes.

Training system

Guyot e Sylvoz

Yield per hectare

4000-7000 ceppi/ ettaro

Secondary fermentation

Fermentazione: le uve vengono subito pressate evitando la macerazione sulle bucce. La fermentazione, condotta da lieviti selezionati si svolge rigorosamente in acciaio per circa 10 giorni con controllo della temperatura. Affinamento: dopo la fermentazione segue una sosta lunga sulle fecce fini per tutto l’inverno, seguita dall’imbottigliamento in primavera.

Winemaking

Fermentation: The grapes are directly pressed without any maceration on the skins. Temperature-controlled fermentation, activated by selected yeasts, takes place in stainless steel tanks for about ten days. Aging: Once fermentation is completed the wine remains on the fine lees until spring, when it is bottled.

Pairing

Goes well with fish-based starters, crustaceans and mollusks, fresh egg pastas, white-meat dishes and fried fish.

Serving temperature

10-12°C

Alcohol Content

13.5 %vol

Sugar Content

2 g/l

Acidity

5.5 g/l

Award