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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. |
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