Pinot Grigio

The grapes are cleaned and cooled. Dynamic skin maceration exploiting the fermentation gases and traditional punching down. Controlled fermentation temperature.

Few months exposure to its fine activated lees. Controlled clarification temperature and conservation in steel vats. Conservation happens in oxygen absence. The final product is the fruit of the simple fermentation of the grape juice without addition of any additive.

To be served with first courses, dishes of baked fish and shellfish, semi-matured cheese and white meat.

It should be uncorked at the last moment and served at 10-12° C. As the product has no sulphites we suggest to use it up by two days after uncorking.