Grape blend: 100% Pinot Grigio
Alcohol content: 14% vol
Acidity: 4.9 g/l
Residual sugars: 0.93 g/l
An unusual, Tuscan Pinot Grigio, which is even rarer in its unfiltered guise; surprising with its soft but fruity, fresh and uncommonly full-bodied soul. La Vialla’s Pinot Grigio grapes are grown in 2 small hillside plots, around 350 m.a.s.l., one at San Gimignano, beside the Vernaccia, the other at Capannelle, in the Maremma area, alongside Vermentino and Sangiovese. The 2 different areas and microclimates influence the grapes harvested: bunches that are darker, contain more sugar and are loosely clustered at San Gimignano, more compact bunches of plumper grapes, with greater acidity in the Maremma. Together, they make a very interesting combination. The 2 Pinots, from 2 different areas, are vinified through soft pressing and then combined after fermentation. Regular “bâtonnage” (stirring of the lees) keeps the yeasts in suspension, and the fact that they are present in the bottle as well, naturally preserves the wine from oxidation and completes the aromatic bouquet.
Tasting – Colour: coppery opalescent, a delicate colour that recalls a spring sunset. The nose: fine, pleasant aromas of white and yellow-fleshed fruit – pear, banana, nectarine – mingle with soft fragrant notes of yeast. In the mouth: full and soft, it seems slightly sweet (despite the low residual sugar content); excellent balance between freshness, minerality and velvety sensations from the yeasts.
Wine and Food Pairing – It loves shellfish and crustaceans, either raw, steamed or grilled; it also goes well with light appetizers such as vegetable bruschetta, with spaghetti and oven-cooked tomatoes, pasta with fish sauces, roast white meat, young cheeses.
NB: Prior to drinking we suggest that you delicately tip the bottle upside down, to dissolve and amalgamate the lees.