Pinot Grigio

Pinot Grigio

White

  • Serve at a temperature of 10/12 °C
  • in a tulip glass
  • Wine that can be matched with a wide range of food, with a preference both for fish dishes and pastas and risottos as well as with fish second courses: grilled, casserole, baked in foil, Mediterranean fries, gratin, different kinds of soups and according to local tradition.

Coming from the Ogarìa farm, with its calcareous gravelly soil, it is ideal for enhancing the soft complexity of this wine with a noble structure.

  • Colour

    The visual analysis shows a light yellow colour with light greenish reflections, clear scents of ripe pear and melon and white flowers in the nose, creamy in the mouth.

  • Flavour

    Well-balanced on the palate offset by a fine acidity, a crispy finish, it is an invitation to drink.

  • PRODUCTION AREA

    Morainic hills of Lake of Garda; they have an ideal exposure and a constant ventilation that allows a perfect ripening.

  • GRAPES
    100% Pinot grigio
  • CULTIVATION
    Guyot, 8 buds with upturned arcade.
  • DENSITY OF PLANTS
    6250 per hectare
  • YIELD q.li
    80 per hectare
  • YIELD PER PLANT
    1.2 Kg
  • DRY EXTRACT
    Morainic, very gravelly and calcareous soil.

  • ALITTUDE PROFILE
    270 m asl

  • DRY EXTRACT
    22 g/liter

  • ALCOHOL vol.
    13

  • RES. SUGAR
    5 g/litre

  • PH
    3,20

  • ACIDITY
    volatile: 0.20 g/l volatile   total: 5.80 g/l

  • SULPHUR DIOXIDE
    total: 55 mg/l free: 23 mg/l

  • PROCESSING
    cold maceration of grapes, transferred at the end of fermentation in steel casks where it remains until the following spring. steel: fermentation in stainless steel for 10 days. Maturing in stainless steel for 3 months. bottle: 3 months at rest.