One of today’s most popular wine varieties. The name Pinot comes from the French word for ‘pine cone’ which refers to the way the grapes grow in small pine cone-shaped clusters.
The fruit is greyish-blue accounting for its French name Pinot gris.
Bright straw-yellow in colour.
The aroma is reminiscent of crusty bread, acacia blossoms and ripe tropical fruits. The vinification without skin contact, the almost total absence of sulphuric acid, and the controlled-temperature fermentation result in a fruit-driven, all-round, and fascinating wine of elegant freshness.
starters, ham and fresh cheese, fish, white meat, eggs, and vegetable dishes.
VINE TRAINING SYSTEM:
VINES PER HECTARE:
Low-temperature maceration with the skins.
Low-temperature static settling.
Fermentation: 12 days in stainless steel vats.
On fine-grained lees for 6 months
In the bottle for a further 2 months