The Pinot Grigio grapes are sourced from the Vallagarina Valley in Trentino - a zone noted for its fine, crisp Pinot Grigio. After hand-picking and selection the grapes are crushed, and the must - including skins - is immediately cooled to about +8ºC. 5 - 6 hours cold maceration, in the absence of air, takes place in order to extract the maximum aroma from the skins; along with colour. After this maceration the crushed grape must is softly pressed using a pneumatic press - and fermented in stainless steel at around 18ºC.
A pretty, delicate, copper-coloured rosato. An attractive, lifted nose with fresh lightly floral aromas, and hints of white peach. Gently rounded palate with ripe orchard fruit and a hint of redcurrants. Zesty citrus fruit on the finish with lively acidity.
Great with salads, seafood and white meats
Sommelier Wine Awards 2018