Pinot Grigio is an ancient mutation of Pinot Noir and like its red cousin it thrives in rocky, pebbly well drained vineyards which explains why it is grown in the “three Venezies” of Trento, Friuli and Veneto. Undoubtedly it is the relation to Pinot Noir that makes Pinot Grigio a soft, gently perfumed and fuller bodied wine than you would typically find from a white grape.

Tasting notes

A•Mano Pinot Grigio is what Pinot Grigio should be: citrus, delicate tropical fruit and pear notes with a crisp, lemony finish and good mineral notes. The acidity and body make it fresh and full in the mouth.

Wine maker notes

A small part of the grapes are air dried in a mountain loft for several weeks. This special component gives more weight and depth to an already voluptuously bodied wine. The grapes are crushed, pressed and the juice is settled overnight. The clear juice is then racked, inoculated and ferments at 55°F for three weeks. After fermentation is finished the wine is stirred weekly for 10 weeks to mix the yeast lees in the new wine. This mixing gives the wine an added complexity and harmony.