Pinot Gris, a mutation of Pinot Noir, was originally widely disseminated in France, mainly in Alsace. It was imported in Italy a long time ago and became dramatically diffused in Veneto, in the north east of Italy.
The variety is now widely grown in the area of Colli Euganei too, as it is highly compatible with the local soil types. Hence excellent wines are produced from it.
Wine making process
Ripe grapes are manually harvested, placed in wooden boxes and carried to the winery where they chill reaching a temperature of 7-8°C. They are then softly pressed by means of a pneumatic press.
The must is left in a stainless steel vessel for 12 hours to become clear at a monitored temperature. After decanting, it ferments at a monitored temperature of 18-20° C.
After chilling, it is filtered, shortly kept in a vessel and finally bottled.
Nose: prominent fruity (pear-ish) scents blend with inviting honey-like notes.
Mouth: full and long. It fulfills the expectations of all wine- estimators.
Simply enjoy it with no food at any time of the day. Or you can drink it and have some appetizers, for example raw fish. It is a nice break especially when you are having some ham, salami or light cheese.