Grape blend: 100% Pinot Grigio
Alcohol content: 15% vol
Acidity: 5.02 g/l
Residual sugars: 0.78 g/l
From grapes cultivated on land that was once the bed of a sea, which, millions of years ago, “covered” the hills of San Gimignano. Backing up the Pinot Grigio from San Gimignano, this year, there’s a small quantity picked in the Viallino vineyards in the Maremma area. The characteristics of the grapes are slightly different: the former have prominent structure and body, high sugar content and low acidity; the latter have abundant salinity, considerable acidity and freshness. The bunches picked in 2020 were delicately coloured, therefore the characteristic onion skin colour is slightly less evident (this is natural in “genuine” wines that don’t undergo any manipulation). The “blend” of the two terroirs gives a Pinot Grigio that’s even more well-balanced, with notes of white fruit and delicate flowers, very soft and elegant.
Tasting – Colour: lightly opalescent copper – the wine isn’t filtered – which becomes more intense as time passes. The nose: ripe apple and banana, hints of citrus fruit, in particular citron. In the mouth: fleshy and “salty”, pleasantly acidic but soft and silky.
Wine and Food Pairing – It loves shellfish and crustaceans, raw, steamed or grilled; seafood salads (with some good olive oil), fried fish or, for something more spicy, fish curry…. but it also adapts itself, “out of water”, to light appetizers, vegetables, risotto, white meats, exotic recipes and young cheeses.
Note: prior to drinking, we suggest that you delicately tip the bottle upside-down at least twice, to dissolve the lees and mix them with the liquid, almost as if it were a cocktail.